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

Serves 4 to 6

Ingredients:

• 5 Cups Broth (I use better than bouillon)
• 4 Chicken Breast
• 2 Cups Cashew Cream (soak 2 cups of cashews in boil water for 2 to 4 hours)
• 4 Celery Stalks
• 3 Heads of Broccoli
• 1 1/2 Cup Unsweetened Almond Milk
• 1/2 Small to Medium Leek
• 1 Whole 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

1. In a slow cooker add 5 cups of broth, and 4 chicken breast. Cook on low for 4 to 6 hours (my All-Clad slow cooker took 4 hours on low)
2. Once chicken has cooked, take the chicken out (save the broth) and shred the chicken with two forks and set aside.
3. Chop finely; broccoli, leeks, celery, onion, and garlic. In a large pot add 2 tablespoons of olive oil on medium heat. Add all veggies and saute until onions are lightly golden brown.
4. Add broth from the slow cooker to the pot.
5. In a blender or bullet add cashews and 1/2 cup of the cashew water (add a little more water (if needed) at a time until you get a nice cream consistency). Add nutritional yeast to the blender and blend well.
6. Add cashew cream and almond milk to the pot.
7. Add garlic powder, onion powder, salt and pepper.
8. Optional; use an immersion blender to blend. (I used my All-Clad immersion blender)
9. Taste the soup; add more salt and pepper if needed.
10. Optional; I added an extra 2 tablespoon of better than bouillon veggie paste for more flavor.
11. Add in shredded chicken and mix.
12. Enjoy!