Soup really is the best way to get in your greens. And with the never ending winter in the Northeast, it’s still soup season!
1 large head of broccoli, chopped (you can use the stumps here too)
1 onion, diced
1 Tbsp olive oil
2-4 cloves garlic, pressed or diced
3-4 cups vegetable broth
salt and paper to taste
1 cup coconut, rice or almond milk
3 Tbsp nutritional yeast
1 Tbsp arrowroot or tapioca starch
In a large stock pot, add oil an onions and saute on medium until onions are softened. Add the broccoli and garlic and stir. Reduce heat and allow to cook until broccoli is softened.
Add the vegetable stock and simmer on low heat for 15 minutes.
In a smaller sauce pan, add coconut milk, nutritional yeast and starch. Stir well and heat over medium heat until well blended into a “cream” sauce. You may need to add a bit more nutritional yeast if you like a “cheesier” sauce. Add salt and pepper to taste and add to the simmering soup.
Stir well and then blend with an immersion blender of regular blender until smooth. Serve immediately.