Cheesy Dairy-Free Broccoli Orzo Soup

0 Heat a large dutch oven over medium low heat and add a splash of cooking oil, if desired, then add in the onion, garlic and carrots. Sauté for 5-7 minutes, deglazing with a splash of broth as needed, until onion and carrots are very tender.
1 Pour in 6 cups of the broth and bring to a boil. Add the orzo, reduce heat to a simmer, and cook for 5-7 minutes, stirring occasionally, until orzo is al dente.
2 Add in the broccoli, cashew cream and Panacheeza parmesan and stir to combine. Simmering for 3-5 more minutes until broccoli is bright green and tender. Add more broth if a thinner soup is preferable. Season with lemon juice and parsley, and adjust to your liking with salt and pepper.
3 Serve hot, and store in the fridge for up to 5 days.