This soup is a great morning meal because broccoli contains an antioxidant, sulforaphane that aids in digestion. Also, because it is high in fiber and protein it’s a great Kickstarter for your day.
For a heartier soup, add 3 cups of cubed butternut squash, and cook with the onion and carrot.
Prep – 15 minutes,
Cook – 30 minutes
Yield – 3-4 servings
2 Tbsp. olive, grape seed or coconut oil
1.5 lbs. fresh broccoli, loosely chopped
1 large onion, chopped
3 cloves of garlic, minced
1 large carrot, chopped
2 cups low-sodium vegetable broth
2 cups unsweetened cashew or almond milk.
½ cup nutritional yeast
2 Tbsp. cornstarch or arrowroot starch
¼ tsp nutmeg
¼ tsp cayenne
½ tsp garlic powder
Heat the oil in a heavy pot over medium heat. Once hot, add the minced garlic, onion, and carrot. Season with sea salt and pepper. Cook and stir until the onion is translucent and carrot is softer.
Add the milk, nutritional yeast, and broth. Bring to a low boil
Add the broccoli, nutmeg, cayenne, and garlic powder. Adjust taste with more salt and pepper. Add the corn starch (optional) Cover and simmer for 5-6 minutes
Stir to ensure that the soup is well blended.
Puree small amounts of the soup in a blender until creamy. Or use an immersion blender to blend in the pot.
If not using an immersion blender, return all of the soup to the pot and simmer over low heat for 5-10 minutes to thicken. Adjust the taste with more seasoning.
Optional (I do this)
Using a chinois (strainer) strain the soup
Return the strained soup to the pot. Add small amounts of the strained vegetables back into the soup for thickness.
Simmer for 5-10 minutes and adjust the taste with more seasoning.
Leftovers keep refrigerated for 5-6 days or in the freezer for one month.