Jalapeño Broccoli "Cheddar" Soup (Vegan)

feastingathome.com

Shanoona

2 tablespoons olive oil

1 large onion, diced

4 to 6 fat garlic cloves, rough chopped

1 to 2 poblano peppers, diced (I like 2)

1 jalapeno, diced fine (use ½ for less spice- see notes)

7 cups broccoli, cut into bite-sized florets (about 1 - 1 ¼ pound, stems ok if cut thinly)

4 cups veggie or chicken broth (or 4 cups water 1 tablespoon “Better than Bouillon” Vegetable Base)

1 cup water

1 bay leaf (optional, remove before blending)

1 teaspoon salt

1 teaspoon coriander

1 teaspoon oregano

½ teaspoon pepper

¾ cup raw cashews (soaked or simmered, see notes) or hemp hearts

2 to 3 tablespoons nutritional yeast (see notes)

1 to 2 large handful baby spinach (for vibrant color)

subheading: Optional Finishing oil:

2 tablespoons olive oil

1 jalapeno sliced

1 teaspoon cumin seeds

pinch chili flakes (optional)

¼ cup corn kernals, frozen is ok (optional)

¼ cup pumpkin seeds (optional)

subheading: Optional Garnish:

cilantro or scallions, lime

Directions at feastingathome.com

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