1.Isolate the florets of broccoli and finely slash them. Trim away any stringy skin from the stalk and finely cleave. On the other hand, you can isolate the florets, trim and cut the stalk and heartbeat the broccoli in a nourishment processor until cleaved.

2.Warmth 1 tablespoon of olive oil in a pot over medium-warmth and after that saute the onions until the point when they are extremely fragrant and simply beginning to turn dark colored. Try not to caramelize them the distance or your soup will turn dark colored.

3.Include the broccoli and saute until splendid green, around 2 minutes.

4.Include the vegetable stock, crude cashew nuts, wholesome yeast, and salt and heat the soup to the point of boiling finished high warmth. Cook for 3 minutes.

5.Exchange the soup to a blender and puree until smooth.

6.To influence the garlic to seed oil, include the olive oil and garlic to a little skillet and sear until the point when the garlic is light darker.

7.Include the walnuts, pumpkin seeds, chia seeds, and nigella seeds and season with a squeeze of salt.

8.Toast the nuts and seeds until fragrant and simply beginning to dark colored (around 1-2 minutes). Be mindful so as not to consume the littler seeds.

9.To serve the broccoli cheddar soup, warm it and scoop it into bowls. Top with a sprinkling of nuts, seeds, and oil.

Ingredients

For Soup

1 tablespoon Olive oil
170 grams Onion (1 small onion, finely minced)
400 grams Broccoli (1 head)
3 cups Vegetable stock
70 grams’ Raw cashews (1/2 cup)
2 tablespoons Nutritional yeast
3/4 teaspoon Salt

For Garlic Seed Oil

1/4 cup Olive oil
7 grams Garlic (1 large clove, finely minced)
30 grams Walnuts (1/4 cup)
30 grams Pumpkin seeds (1/4 cup)
1 tablespoon Chia seeds
1 teaspoon Nigella seeds
pinch Salt