Ingredients
- Mac & Cheez sauce (Make separately first):
- Lemon juice ½ way to blade
- 2-3 small cloves garlic
- ¼ C. white onion
- 1 bag fresh or frozen corn
- 2 T. onion powder
- 1 ½ T. barley miso
- 1 C. macadamia nuts Blend all until creamy smooth
- Soup base ingredients:
- 2 cups mac & cheez sauce
- 1 ½ -2 C. pine nuts
- ½ tsp. turmeric
- Pinch kelp powder
- Water (to desired texture)
- 36 ounces of raw brazil nut milk
- 2 ½ cups of broccoli stem
- ¼ cup sliced celery
- ¼ of a white onion
- 1 Tablespoon chickpea miso
- ½ Tablespoon braggs liquid aminos (optional)
Method
- Blend all until creamy smooth.
- Cut 1-2 heads of broccoli into small bite sized pieces.
- Shred two large carrots.
- Stir into the soup the shredded carrots and cut broccoli.
- Heat in sauce pan using a candy thermometer to measure temperature.
- Ladle into bowls and serve!
