Description
Fall is my favorite time of year! I love all things autumn, including the reprieve of cooler weather! Cool-weather means warm food, and this soup is a family favorite! I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes! No dairy and no oil. This soup is better for you than Panera and tastes just as good. You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!
Ingredients
Scale
- 1 head of organic broccoli, coarsely chopped
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup shredded carrots
- 2 stalks celery, finely diced (about 1/2 cup)
- 1 cup cashew queso
- 4 cups vegetable stock
- ¼ cup water
- 1 teaspoon salt and pepper each
Instructions
- Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.
- Add carrots and broccoli, and stir.
- Add the vegetable stock into the veggie mixture.
- Gradually pour queso while stirring constantly.
- Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.
- Taste for seasonings.
- Enjoy!
Notes
If you wish to add potato, peel and medium dice one russet potato. Add to carrots and broccoli mixture, and simmer as directed.
I like to scrub my carrots and use the air fry the peels to use as a garnish! Toss peels in olive oil and air fry at 380°F for 5 minutes.