Cashews are doing a damn fine impersonation of cream for this healthier version of broccoli soup!

Ingredients

6 ounces shredded cheddar cheese                        
1/4 cup grated parmassan cheese
2 cups broccoli
4 Tablespoons butter
2 Tablespoons gluten-free flour (I use Namaste)
2 cups clear vegetable broth (non-tomato based)
1 cup cashew cream 
1 teaspoon sea salt
1/2 teaspoon garlic powder

   Directions Below

 

 

 

 

 

Step ONE:

2 cups broccoli, cut into medium pieces 

Steam broccoli until soft. You want the broccoli to fall apart easily, but not mushy. Drain.

Step TWO:

4 Tablespoons butter

2 Tablespoons gluten-free flour (I use Namaste)

Melt butter in medium pan. Add flour to make a roux over medium heat.

Step THREE:

2 cups clear vegetable broth (non-tomato based)

1 cup cashew cream 

6 ounces shredded cheddar cheese 

1/4 cup grated parmassan cheese

1 teaspoon sea salt

1/2 teaspoon garlic powder

Slowly whisk vegetable broth into roux. Once mixed, wait a couple minutes until it is heated through. Whisk cashew cream into mixture. Stir in cheeses, salt, and garlic powder. Bring to soft boil. Softly whisk in broccoli. You want some small and some big chunks of broccoli. Cook on medium-low heat for about 10 minutes to allow flavors to blend. Serve and Enjoy! 

Options:

Substituting cheddar cheese for colby jack is yummy too!