3 cups potato, diced and peeled (if you use yukon gold you don’t have to peel them)
½ cup carrots sliced
2 cups broccoli, steamed and chopped
½ cup raw cashews (optional, for nut free sub for hemp heart seeds…for fat free leave out nuts or sub for white beans)
2 tsp garlic powder
1 tsp onion powder
¼ tsp turmeric (optional for color)
½ tsp smoked paprika
2 tsp salt
¼ cup nutritional yeast (optional, adds more cheesy flavor)
2 tsp lemon juice
3 cups of hot water reserved from boiling the potatoes and carrots
2 mini sourdough boules (optional)

1). In a medium large pot boil the potatoes and carrots until very tender, about 15 minutes.

2). Steam the broccoli. Then chop it into smaller pieces.

3). While the potatoes and carrots boil add the cashews, seasonings, nutritional yeast if using, and lemon juice to a high speed blender.

4). Once the potatoes and carrots are done, strain them and reserve the hot water.  Add the hot water to the blender with all of the ingredients and blend until smooth and creamy.   Then stir in the broccoli and serve in a bowl, or in a warm bread bowl.

For Bread Bowl:

1). Cut a bowl out of your sourdough boules and remove some of the bread to make room for the soup. I like to toast the boule in the oven at 425° for 3-5 minutes so it is nice and toasty. I will also toast up the bread I pulled out to make the bowl and we use that to dip in the soup.

2). Add soup to the bread bowl and enjoy!!!

*Nutrition information does not include the nutritional yeast and the bread bowl, and is for a 3  cup serving