BROCCOLI JALAPEÑO SOUP WITH NAAN BREAD – Dads That Cook

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 6 cloves garlic, roughly chopped
• 2 poblano peppers, diced
• 1 jalapeño pepper, finely chopped (use half for less spicy)
• 7 cups broccoli florets (bite size florets)
• 4 cups vegetable stock
• 1 cup water
• 1 bay leaf
• 1 tsp salt
• 1 tsp coriander
• 1 tsp oregano
• ½ tsp black pepper
• ¾ cup raw cashews, soaked in water for 4-8 hours and drained
• 2 tbsp nutritional yeast
• 2 handfuls baby spinach
• raw cashews, soaked in water for 4-8 hours and drained
• nutritional yeast
• 3 tbsp olive oil
• 1 sliced jalapeño
• 1 tsp sprinkle of cumin seeds
• Pinch of chili flakes
• ¼ cup corn kernels
• ¼ cup toasted pepitas
• Cilantro
• Sliced scallions
• Lime wedges
• ½ cup warm water
• 2 tsp instant yeast
• 1 tsp sugar
• ¼ cup plain yogurt
• 1 egg
• ½ tsp salt
• 2 ½ cups all purpose flour - up to 3 cups
• 2 tbsp butter or canola oil
• 2 tsp minced garlic (optional)
• Large pot
• Blender
• Cutting board
• Knife
• Small skillet
• Large bowl
• Large skillet