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Ingredients
- 2 tbsp extra virgin olive oil , divided
- 1 yellow onion , diced
- 2 cloves garlic , finely chopped
- 2 heads broccoli , roughly chopped
- ⅔ cup raw cashews
- 1 14 oz can chickpeas , drained and rinsed, divided
- 6 cups vegetable broth
- 1/3 cup nutritional yeast
- ½ tsp lemon zest
- ½ cup fresh packed parsley
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper , to taste
Ingredients
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Instructions
- Preheat the oven to 400F.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking for 4 to 6 minutes, or until they begin to soften.
- Add the broccoli, cashews, half of the chickpeas, and vegetable broth. Bring to a boil, and simmer for 15 minutes, or until tender.
- Meanwhile, combine the remaining chickpeas, tablespoon of olive oil, garlic powder, paprika, salt and pepper in a bowl. Transfer to a baking tray and roast for 20 minutes.
- Once the soup has simmered, add the nutritional yeast, lemon zest, and parsley. Transfer to a blender, or use a hand-blender until smooth.
- Serve with the chickpeas.