Name: Cheesy Broccoli Soup with Leeks and Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Paleo
Ingredients: ½ cup cashews, soaked 4 hours or overnight; 2 tablespoons coconut oil or ghee; 2 large leeks, white and light green parts only, thinly sliced (about 2 cups); 5 medium garlic cloves, minced; 2 ½ cups russet potatoes, peeled and cut into 1” cubes, (about 1 pound)*; 4 cups stock or water plus 1 cup for blending cashews; 2 ½ cups broccoli crowns cut into large chunks, (leave big you’re going to pick them out later); ½ fennel bulb, cored, chopped (about 1 cup); 2-4 tablespoons nutritional yeast (depends on how ‘cheesy’ you like it); 1 1/2 cups fresh cilantro leaves

Description

Enjoy this creamy, “cheesy”, warm, comforting, super healthy soup on a cold winter day. It will soothe your body and soul. It’s vegan, paleo & gluten-free.

Ingredients

Scale

½ cup cashews, soaked 4 hours or overnight
2 tablespoons coconut oil or ghee
2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
5 medium garlic cloves, minced
2 ½ cups russet potatoes, peeled and cut into 1” cubes, (about 1 pound)*
4 cups stock or water plus 1 cup for blending cashews
2 ½ cups broccoli crowns cut into large chunks, (leave big you’re going to pick them out later)
½ fennel bulb, cored, chopped (about 1 cup)
2–4 tablespoons nutritional yeast (depends on how ‘cheesy’ you like it)
1 1/2 cups fresh cilantro leaves

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Instructions

Heat oil in a large soup pot over medium-low heat. Add leeks and ½ teaspoon salt. Cook until leeks are tender 6-8 minutes, stirring occasionally.
Add garlic and cook until fragrant, 30 seconds.
Add potatoes and 4 cups stock or water. Bring to a boil, turn down heat and simmer 10 minutes until potatoes are almost tender.
Add broccoli and fennel. Simmer 5 minutes until vegetables are tender.
Rinse and drain the soaked cashews and put into your blender.
Add 1 cup stock or water, 2-4 tablespoons nutritional yeast, most of the cilantro and 1/2 teaspoon salt. Blend until smooth. Save a few sprigs of cilantro for garnish.
Using tongs, pick out the broccoli chunks and put into the blender. Don’t worry if you don’t get every last bit.
Scoop out 1 cup of the soup liquid and add to the blender. Pulse gently until semi-smooth or blend until smooth. It’s up to you if you want it chunky or smooth.
Pour broccoli mixture back into the pot with the leeks, potatoes and fennel. Stir to combine. Add more salt to taste.
Serve with chopped cilantro.
Store in the refrigerator for 4 days.

Notes

*Note: Substitute cauliflower instead of potatoes for low glycemic, Whole30 version.

Prep Time: 15
Cook Time: 20
Category: Soup
Cuisine: Paleo, Vegan, Egg Free, Gluten Free, Dairy Free