Broccoli Cheddar Soup

12 Portions

2 Poblano Peppers, Medium Dice
1 Jalapeño, Thinly Sliced
2 Large Yellow Potatoes, Large Dice
3 Broccoli Crowns, Well Rinsed, Broken Into Small Florets
1 Bunch Spinach, Well Rinsed
1 Cup Cashews, 12 Hour Soak
4 Tablespoons Nutritional Yeast
1 Tablespoon Ground Coriander
7 Cups Water
7 Large Garlic Cloves
1 Large Onion
3 Tablespoons Olive Oil
1/2 Cup Pumpkin Seeds
1 Tbsp Chili Flakes
8 Ounce Block Vegan Violife Cheddar, Shaved or Grated
2 Tablespoons Vegetable Base Better Than Bouillon
TT Salt
TT Ground Black Pepper

Sauté the onion and potatoes in the olive oil over medium high heat for about four minutes, or until the onions start to brown.

Add the chopped peppers, jalapeño, garlic, coriander, and broccoli and cook for another four minutes.

Add the water and bouillon and bring it to a boil. Try a large piece of broccoli and a large cube of potato to make sure they’re cooked enough. If they’re not, leave it on a medium heat until they are, testing frequently, but be careful not to overcook.

NOTE: Be aware of pressure from hot liquid – start the blender on low, make sure the lid is secured, and only fill it half way. I place a towel over the top and hold it all down as well.

Put the spinach, half of the vegan cheese, nutritional yeast, and drained cashews into the blender with some of the soup liquid and blend on high until it’s smooth. Pour this into a different container for now. Blend a quarter to a half of the remaining soup and liquid in the blender. How much you blend depends on how chunky you want your soup. I do a little less than half. 

Pour what you just blended and what you put aside back into the pot and bring the heat back up. 

With soups you need to bring out all of the flavors with salt so with this volume add a few pinches and taste and adjust it from there. 

For the garnish, toast the pumpkin seeds in a dry pan and add some chili flakes or blackening seasoning. 

Garnish the bowl with the toasted seeds, some black pepper, cheddar, and maybe some cashew creme if you have some. Grilled corn or grilled peppers would be an awesome garnish too. Don’t skimp on the garnish, it adds more than you think, both with texture and flavor.

If you’re reheating the soup and it’s too thick just add some filtered water or stock.

Photos will be added soon…