Broccoli “Cheddar” Soup
2 Carrots, washed, shaved, and cut
2 medium potatoes, washed, shaved, and cut into pieces
1/2 onion, peeled and roughly chopped
1/2 cup cashews or blanched almonds(I use almonds)
3 Cups water
2 tsp salt
3 cups fresh or frozen broccoli(cut small)
2 more potatoes(optional for a more filler soup)
Place carrots, onion, and potato in water in sauce pan and allow to boil. Cook until tender (not mashed potato consistency) and easy to blend.
Pour into blender or food processor and add almonds or cashews and salt. Blend until smooth and creamy, add water if needed for consistency.
Meanwhile steam broccoli and extra potatoes(if you chose to use, I love the added chunks of potato). Let them get a little tender. Drain and set aside.
Pour “cheese” in a large pot and then add broccoli and the extra potatoes. Heat and serve with crackers. Enjoy!!