October Unprocessed - Day 29 - Creme of Broccoli Soup

For breakfast I had a smoothie and juiced carrots, beet, celery and an apple. Our son had his fruit granola.
For lunch we had salads and leftovers.
For snack apples and dates.
For dinner we had the paleo bread (replacing the eggs with aquafaba and the oil with water or broth) with Crème of Broccoli soup

Soup Ingredients:
4 cups vegetable broth (or 2 tsp bouillon powder), plus a 1/4 cup of broth or water for sautéing vegetables
2 cups diced unpeeled potatoes
1 onion, diced
4 cloves, garlic
1 tsp celery seed
1 tsp thyme
1/4 tsp marjoram
1/4 tsp turmeric
1/4 tsp black pepper
1/4 cup nutritional yeast (optional)
1 can chickpeas, drained and rinsed (save the aquafaba for the bread)
1/2 cup cashews
4 cup broccoli florets

Directions for the instant pot
Add the onions and garlic and 1/4 cup vegetable broth or water to the instant pot liner and sauté until the onions are soft.
Add the remaining ingredients except the nutritional yeast, chickpeas and broccoli. Seal the lid. Using the manual setting for 4 minutes. Use a natural release.
Place the nutritional yeast, chickpeas, cashews, and 3/4 (or all) soup from the instant pot into a blender. Blend until smooth
Pour all the soup into the instant pot and add the broccoli. Seal the lid, use the slow cook setting for 10 minutes until broccoli is tender.

Directions for stove top
Sauté the onion and garlic with vegetable broth in a large pot until the onions are soft.
Add the remaining ingredients except the chickpeas and broccoli. Cover pot and on medium heat cook for 20 minutes (until the potatoes are soft.
Place the chickpeas and 3/4 (or all) soup from the instant pot into a blender. Blend until smooth
Pour all the soup into the pot and add the broccoli. Cover and cook over medium heat about 5-10 minutes until broccoli is tender.