1/2 cup almond flour (I haven’t used another flour)
Sea salt and black pepper to taste
Instructions
In a large pot, add oil, garlic, onion and celery and cook for about 5-7 minutes on medium/medium-high heat. Also season with any black pepper and sea salt if desired
Add the broccoli and broth to the pot and turn heat to high and bring to a boil then lower the flame and let it simmer
In a blender, add in the milk, water, cashews and nutritional yeast and blend until smooth and creamy
Add in the “cheese sauce” to the soup and stir then add in almond flour and mix over medium heat to combine and warm everything together until serving
Serve while warm/hot and feel free to add more sea salt and black pepper, any df or regular cheese and crackers!