It's sweater weather, which means it's soup season. This delicious and incredibly easy to make soup is the perfect fix for cuddling up on the couch in a comfy sweater and a blanket.Ingredients:
1 tablespoon of olive oil
2 scoops KOYAH broccoli powder (or 1/2 cup chopped broccoli)
1 sweet potato
2-3 stalks of celery
5-6 red potatoes
2 scoops KOYAH celery powder (or 1 cup freshly chopped celery)
8 cloves of garlic
2 sprigs of rosemary
1 bay leaf
1 yellow onion chopped
4 cups of vegetable broth
1 1/2 cup of cashews
1/8 cup nutritional yeast flakes
1 lemon fully squeezed
cashew cream (1 1/2 cup soaked cashews-soak for 30-45 minutes, use some of the water to help with creamy. After the nuts have had time to soak, combine them in the blender with 1/8 cup nutritional yeast flakes, lemon, and water in blender and blend until "creamy.")
- Soak cashews in warm water. Set aside for 30-45 minutes
- Chop all the vegetables.
- Place a medium pot over medium-high heat. Add the oil, then add the onion, celery, garlic, and rosemary. Cook, often stirring, for 5 minutes. Add the potatoes, bay leaf, and a dash of pepper. Stir to combine. Add the broth.
- Reduce the heat to low, cover, and cook until the potatoes are tender, about 25-30 minutes. Remove from the heat and stir in 2-3 scoops of KOYAH broccoli powder and cashew cream.
- Add a dash of salt and season with more pepper. Discard the bay leaf before serving.
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