Creamy Broccoli Quinoa Soup

INGREDIENTS

2 tbsp

olive oil or avocado oil

yellow onion (diced)

garlic cloves (minced)

5 cups

vegetable broth

6 cups

(about 12 oz.) broccoli florets (2-3 heads)

1 tsp

sea salt

3/4 tsp

garlic powder

1/2 tsp

onion powder

1/4 tsp

turmeric powder

1/2 cup

raw cashews (soaked in water for at least 4 hours)

1/4 cup

Bob’s Red Mill nutritional yeast

2 tsp

tapioca flour

1 cup

cooked Bob’s Red Mill quinoa (I cooked according to package directions)

lemon (juiced)

3/4 cup

raw cashews (soaked in water for at least 4 hours)

3/4 cup

filtered water

lemon (juiced)

1/2 tsp

kosher salt

slices gluten-free sourdough bread

1 tbsp

olive oil or avocado oil

Salt + garlic powder (to taste)