Creamy Broccoli Cheddar Soup

2 tablespoons olive oil

1/2 cup chopped onion

2 tablespoons chopped fresh garlic

1 medium potato peeled and chopped 

1 1/2 cup carrots peeled and chopped

1 cup celery chopped

1/2 cup raw cashews

4 cups vegetable broth

1 teaspoon paprika

1 teaspoon sea salt

3 dried bay leaves

1 cup water (optional)

4 cups broccoli chopped into bite sized florets

In a large soup pot, add the olive oil and heat.  Add the onion and garlic and sauteed for 2 minutes.  Add the carrots, celery and potato, cashews, vegetable broth, sea salt and paprika.  Bring to a boil and turn down and simmer for 15 minutes or until the vegetables are fork tender.  Remove bay leaves

Transfer the mixture to a blender and blend until creamy.  Work in batches if necessary because the soup will be very hot.

Return the blended soup back to the pot and turn heat to low.  Add additional water or vegetable broth until you reach the desired consistency.  I like to add at least one cup of water or broth.  Add the broccoli florets, lemon juice and cheese.  Bring the soup mixture to a boil and simmer for 10 minutes or until the broccoli is semi soft.  Make sure to stir the soup occasionally.  

 

Serve warm.  Leftovers can be stored in an airtight container for 3 days in the fridge or can be frozen to enjoy later.