Broccoli Cheddar Pasta Soup

Ingredients

• 1 small onion, finely diced

• 3 cloves of garlic, minced

• 1 tsp butter

• ¼ cup flour (I used almond flour and you can’t even taste it)

• ½ cup raw cashews

• 4.5 cups veggie broth 

• 3 tbsp nutritional yeast

• Broccoli (fresh or frozen), cut into bite sized pieces

• Other veggies (optional, I didn’t have enough broccoli so I added in carrots and peas too)

• 2 cups pasta 

• Salt

• Pepper 

Directions

1. In a blender, combine ½ cup raw cashews, 1 cup veggie broth & 3 tbsp nutritional yeast

2. Blend until it is smooth, then set aside for later

3. In a large saucepan or soup pot, pour in a dash of veggie broth and cook the onion and minced garlic

4. Once translucent, add in the 1 tsp of butter and let that melt into the onion and garlic

5. Then add ¼ cup of flour and mix for about 2 minutes

6. After two minutes, add in 3 cups of veggie broth, your cheese sauce from the blender, and your desired veggies (maybe around 2 cups total)

7. Bring to a boil 

8. After it has been boiling for about 5 minutes, add in your 2 cups of pasta. Cook until the pasta and veggies are fully cooked. You may notice it gets a little thicker, you can choose to add another ½ cup of veggie broth to liquify it.

9. Add salt & pepper to taste

10. Enjoy!