1 1/2 pounds of broccoli
1 onion, chopped
1 large or 2 small carrots, chopped
3 Tbsp flour
4 cups of veggie stock
1/2 cup cashew cream (optional)
1/2 cup nutritional yeast (optional but highly recommended)
day old french bread
For the cashew cream, blend together 1/4 cup cashews and 1/4 cup water.
In a dutch oven or large stock pot, heat oil over medium heat. Add in broccoli, onion, carrots and s/p. Cook for 5 minutes and then add in flour. Cook for another minute. Pour in veggie stock and bring to a boil. Lower the heat to a simmer and simmer uncovered for 15 minutes. Pour in cashew cream and nutritional yeast. Puree with an immersion blender or in shifts in a high powered blender. Season to taste with s/p.
Preheat the oven to 400 degrees.
To make the croutons, cube the french bread, drizzle it with olive oil and season with s/p. Place on a sheet pan in a single layer and bake for 10-15 minutes.