Broccoli, Leek and Chicken Soup (Diary and Gluten Free)

Creamy Chicken and Broccoli Soup with Cashew Cream – Dairy-Free Recipe

Serves: 4-6

Ingredients:

• 5 Cups Chicken Broth (I better than bouillon)
• 4 Chicken Breasts
• 2 Cups Cashews, soaked
• 4 Stalks Celery
• 3 Heads Broccoli
• 1 1/2 Cups Unsweetened Almond Milk
• 1/2 Medium Leek
• 1 Yellow Onion
• 5 Garlic Cloves
• 1/2 Cup Nutritional Yeast
• 2 Tablespoons Olive Oil
• 2 Tablespoons Garlic Powder
• 1 Tablespoon Onion Powder
• Salt and Pepper to taste

Instructions:

1. Prepare the Broth: In a slow cooker, combine chicken breasts and broth. Set to cook on low for 4 to 6 hours. Once done, remove the chicken, shred it with two forks, and set aside. Save the broth.
2. Saute Vegetables: Finely chop the broccoli, leeks, celery, onion, and garlic. Heat olive oil in a large pot over medium heat. Add chopped vegetables and sauté until onions are golden brown.
3. Make Cashew Cream: In a blender, process soaked cashews with 1/2 cup of the soaking water, adding more if necessary, until smooth. Incorporate nutritional yeast into the cream.
4. Combine Ingredients: Pour the reserved broth and cashew cream into the pot with sautéed vegetables. Stir in the almond milk, garlic powder, onion powder, salt, and pepper. For a smoother soup, blend with an immersion blender until desired consistency is reached.
5. Season and Serve: Taste and adjust seasonings, adding more salt, pepper, or Better Than Bouillon for extra flavor. Stir in the shredded chicken. Heat through and serve the soup warm.

Enjoy this comforting, dairy-free creamy chicken and broccoli soup made with nutritious cashew cream, perfect for a wholesome family meal.