Vegan Broccoli Cheese Soup

This one is from Lori which we tried at a luncheon the other day, pretty hearty and yummy.

Vegan Broccoli Cheese Soup
1 medium yellow onion, chopped
1 tbsp garlic, minced
2 cups broccoli florets, chopped
1-1/2 cups carrots, shredded
4 cups vegetable broth
1 cup of cashews, soaked
6 tbsp nutritional yeast
3/4 tsp salt
1/4 tsp paprika (not smoked)
1/2 cup + 3 tbsp plain unsweetened almond milk
Salt & pepper to taste
Red pepper flakes to taste
1 cup cut fideo (fine) noodles

Place cashews in a small to medium size bowl. Boil enough water to cover cashews. Remove from heat for about 2 min., pour the hot (not boiling) water over the cashews and allow to soak for 15 min.

Chop/shred all vegetables. To a large saucepan add the onions and a couple tablespoons of water (add more water as needed while cooking vegetables). Cook over medium heat until softened. Add garlic and cook another 1-3 min until fragrant.

Add in the chopped broccoli and shredded carrots and cook for around 5 minutes or until vegetables begin to soften.
Once all vegetables are tender, add 4 cups of broth, cover and allow to simmer while you make the cheese sauce.

Drain and rinse the soaked cashews and add to a blender along with the nutritional yeast, 3/4 tsp salt, 1/4 tsp paprika, and almond milk. Blend until completely smooth and creamy. Add cheese sauce to the saucepan, reduce heat to medium low, stir to combine.

Add 1 cup (or more/less to your preference) of fine noodles. These cook quickly, so they are the last thing to add in and allow to cook for a couple minutes while adjusting seasonings to taste.
Add a good sprinkle of red pepper flakes, and salt & pepper to taste (I typically add a generous amount of black pepper).

Once all of the flavors have combined and the veggies and noodles are tender, remove from heat. Serve hot and enjoy! This is excellent served with a soft and warm baguette, panini sandwiches, or a salad.