Broccoli Cheese Soup

Ingredients:
3/4 c. raw cashews
4 T. vegan butter (or coconut oil)
2 well washed leeks, diced
2 cloves minced garlic
1 carrot diced
1  celery stalk diced
2 potatoes, peeled and diced
4 c. veggie broth (see video for recipe)
1 bay leaf (or 2 " piece of kombu)
1/2 celery salt (or salt)
1 t. dried thyme
2 t. dried basil
1 large head broccoli
1/2 head of cauliflower
1/2 t. dijon mustard
2 T. fresh lemon juice
1/4 t. cayenne pepper
1/4 t. ground black pepper
1/4 c. nutritional yeast flakes (optional)
1 c. almond milk
salt and pepper to taste


Soak cashews in a bowl of water.

In a large soup pot, melt butter over med-high heat.  Add leeks, garlic, carrot and celery and cook until softened (about 5 minutes).  Stir occasionally.  Add potatoes, stir well and cook an additional 2 min.

Add broth, bay leaf, celery salt, thyme, and basil.  Bring to a boil over high heat.  While this is heating up, cut broccoli and cauliflower into bite sized pieces.  Reduce heat to low, cover and cook 30 minutes, stirring occasionally.

Drain cashews and add to soup along with mustard, cayenne, pepper, lemon juice and nutritional yeast flakes. Cook 5 more minutes.

Remove bay leaf, add almond milk and puree soup w/ immersion blender or pour in batches and blend with a regular blender.  Season with salt and pepper.