Easy Cheesy Vegan Broccoli Soup

EAST CHEESY VEGAN BROCCOLI SOUP

With cold weather starting to set in, there is nothing nicer than a hot bowl of soup to warm you up!

This soup is packed with nutrients. Broccoli contains carotenoids and other antioxidants plus calcium and Vitamin K which are crucial for the health of our bones. If you want to learn more about the benefits of eating broccoli, or any other food, this is a great website to find out the many benefits of foods!

This is so yummy and easy to make, especially if you take the shortcut of using frozen organic broccoli.

INGREDIENTS:

2 lb. broccoli, chopped (can use 2 bags of frozen broccoli)
1-2 T. olive oil
1 onion, chopped
2 stalks celery, chopped
1 tsp. turmeric
1/2 tsp. garlic powder
2 tsp. sea salt
8-10 c. filtered water (depends on how thick you like your soup!)
1/2 c. nutritional yeast
1 c. plain almond or cashew milk
1 T. tahini
2 T. light/mellow miso paste or tamari soy sauce
1/4 c. water
grind black pepper

METHOD:

1. Heat 1-2 T. olive oil over medium low in large pot. Add onions to pot and stir. Cook for about 3-5 minutes until they start to look translucent. Add chopped celery and turmeric. Stir and cook for a 3-5 minutes until celery starts to soften. Add garlic powder and salt.
2. Add water (to speed things up, boil in kettle first) to pot. Put on lid and cook over medium high heat until broccoli is cooked which will take about 10 minutes.
3. Add almond milk to pot.
4. Mix miso paste/tamari and tahini with 1/4 c. water until smooth, add to pot and heat through but do not allow to boil.
5. Blend the soup until it is a consistency you like. I like it pretty smooth!
6. Add ground black pepper and serve hot! So good!

This makes a BIG pot of soup – if you have less hungry people in your house, you can cut the recipe in half.