Sweet potato carrot broccoli soup

 

Oil to sauté 

1 sweet onion, diced

3 cloves garlic, minced

1 tsp salt

3 tbsp all-purpose flour

4 cups vegetable broth

2 cups grated carrots

2 heads broccoli - broken into small florets

for the blend together: 

1/2 cup cashews soaked or boiled 

1/2  cup sunflower seeds, soaked or boiled 

(to make the cream either soak for 4-6 hours or boil the nuts and seeds in hot water for 10 minutes - i did neither and just blended them smooth) 

¼ cup nutritional yeast

1 tsp miso paste

1/4 tsp paprika

1/4 tsp turmeric

1 tsp dijon mustard

1 mashed sweet potato - medium sized

1 - 2 cups water (dealers choice)

First, Boil water or heat up the broth. This first step it like a béchamel with broth. 

Then, in your prefered pot add oil to sauté and saute onion,3 cloves garlic, minced

1 tsp salt

3 tbsp all-purpose flour

4 cups vegetable broth

2 cups grated carrots,

2 heads broccoli, 

broken into small florets

1 cup mashed sweet potato a soup pot with olive oil add the onions and garlic and a pinch of salt and sweat them for a few minutes. 

Add in the flour and more oil if needed and using a whisk cook the flour with the onions a garlic whisking offer until the flour has cooked or longer to bring out the nutty flavor when tanning the flour (like in a gumbo rue).

Once the flour is to liking add in the broth and stir to combine. 

Next add in the grated carrots and cook for a bit. 

In a blender add the water, seeds & nuts along with any beans, spices, pastes of hot sauces if using them and blend until the nuts and seeds are smooth. I have a Blendtec blender and it pulverizes everything to s smooth silky liquid. 

Next add the cooked sweet potato to the blender and make sure the mix has no lumps.