¼CupNutritional Yeastup to 6 tablespoon according to your taste
Instructions
Pour oil into a large heavy bottom pan. Heat over medium heat. Add the onions and cook, stirring occasionally, until translucent - about 7 minutes.
2 Tablespoon Olive Oil, 1 Cup Yellow Onion
Add the garlic, spices, salt and pepper and lemon juice., again stirring occasionally, cook for 1 -2 minutes. If the onions or garlic begin to stick at any time add a small amount of broth.
3 Cloves Garlic, 1 teaspoon Salt, ¼ teaspoon Black Pepper, ½ teaspoon Paprika, ½ teaspoon Dry Mustard, Pinch of Thyme, 1 Tablespoon Lemon Juice
Once the onions are cooked through, add the broth, potatoes, carrots and cauliflower to the pot. Bring to a simmer. Cover and cook for 15 minutes until potatoes are able to be pierced by a fork.
Remove half of the cooked vegetables and place in a large bowl.
Add the broccoli to the broth and cover. Continue to cook for 10 minutes more.
4 Cups Broccoli
While the broccoli is cooking, add the coconut milk and nutritional yeast to the vegetables in the bowl. Use an immersion blender to puree them until smooth.
15 ounce Coconut Milk, ¼ Cup Nutritional Yeast
Uncover the pot. Add the "cheese" sauce mixture to the soup and stir together. If you want it to thicken, cook without the lid for up to 5 minutes more.