Name: Vegan Broccoli Quinoa Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil or avocado oil; 1 yellow onion (diced); 3 garlic cloves (minced); 5 cups low-sodium vegetable broth; 6 cups (about 12 oz.) broccoli florets (2-3 heads); 1 teaspoon sea salt; ¾ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon turmeric powder; ½ cup raw cashews (soaked in water for at least 4 hours); ¼ cup Bob’s Red Mill nutritional yeast; 2 teaspoons tapioca flour; 1 cup cooked Bob’s Red Mill quinoa (I cooked according to package directions); 1 lemon (juiced); ¾ cup raw cashews (soaked in water for at least 4 hours); ¾ cup filtered water; 1 lemon (juiced); ½ teaspoon kosher salt; 2 slices gluten-free sourdough bread; 1 tablespoon olive oil or avocado oil; Salt + garlic powder (to taste)