INGREDIENTS
1 large head of broccoli (or 1-2 bags frozen broccoli)
1 cup cashew milk (made from 1 part raw cashews and 4 parts water)
2 cups vegetable stock
1-2 cups water (depending on preferred thickness)
2 tsp garlic powder
2 tsp onion powder
½ cup nutritional yeast
Salt and pepper to taste
METHOD
1. Place broccoli florets in a food processor until finely chopped.
2. Mix coconut milk, 1 cup water, and vegetable stock in a large saucepan.
3. Place garlic and onion powder and nutritional yeast in the saucepan.
4. Bring to a boil and simmer for 15-20 minutes.
5. Thin the soup add more water.
6. Cool before placing in a blender.
NOTE: It freezes well too so I usually double the recipe then I've got it for a week's
worth of lunches.
We have ours with homemade bread we make using a pre-mix from OM Goodness Speciality Breads—it's so good!
Let me know what you think!