30-Minute Roasted Broccoli Chowder

• Vegan
• Gluten free

• Produce

  • 6 cups Broccoli florets
  • 2 tsp Garlic powder
  • 2 cups White potatoes

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1/2 cup Hummus, plain
  • 1 tsp Lemon juice
  • 2 tsp Miso paste

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 3/4 cup Nutritional yeast
  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on simplyquinoa.com

Ingredients

• ½ cup raw cashews, soaked for at least 2 hours
• 6 cups broccoli florets (about 3 large crowns)
• 2 cups chopped white potatoes (about 3 small)
• 1 tablespoon oil
• ¾ cup nutritional yeast
• ½ cup plain hummus (or flavor of choice)
• ½ cup cooked quinoa
• 3 - 4 cups vegetable broth
• 2 teaspoons miso paste
• 2 teaspoons garlic powder
• 1 teaspoon lemon juice
• Salt + pepper to taste

Directions

• Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
• While cashews are soaking, preheat the oven to 425ºF. Peel and chop the potatoes and arrange them on a baking sheet with the broccoli. Drizzle with about oil and season with salt and pepper.
• Roast for 20 - 25 minutes until the broccoli is starting to brown and the potatoes are soft (they dont have to be totally soft because well be blending them later). Allow the veggies to cool slightly. Set aside 1½ cups of broccoli and add the remaining vegetables into a high powered blender.
• Drain and rinse the cashews, adding them to the blender along with the nutritional yeast, hummus and quinoa. Pour in 3 cups of broth, miso, garlic powder, lemon juice and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
• Finely chop the reserved broccoli and add to the blender. Stir with a wooden spoon (dont reblend) and serve warm topped with a drizzle of olive oil and a sprinkle of nutritional yeast.