Ingredients
The following ingredients have 5 Servings
- 1 small to medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1 carrot, cut in matchsticks (reserve until later)
- 1 large head cauliflower, cut into small pieces
- 3 broccoli branches, cut the heads into small florets (reserve a few florets *)
- 3 broccoli stems from the broccoli heads listed above, remove the tough exterior and cut the stem into matchsticks * (reserve until later)
- 5 cups water (or broth)
- 1 ½ cups Pacific organic vegetable broth
- 2 cups unsweetened almond milk (or other plant milk)
- 2 teaspoons sea salt (+/- to taste)
- ¼ cup nutritional yeast
- 1 Tablespoon freeze dried shallots (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of thyme
Instruction
- In a large ceramic/enamel lined Dutch oven, add the diced onions, diced carrots, and diced celery, and sauté until translucent, about 5 minutes or until the veggies are tender. (If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water).
- Add the cut-up cauliflower and the cut-up broccoli to the pot. Reserve a few broccoli florets for later, decorative use.
- Add the water, vegetable broth, and sea salt, and bring to a boil, reduce heat and simmer for 20 minutes to ensure the cauliflower and broccoli are very tender.
- Remove the pot from the heat and puree the soup with an immersion blender until smooth. This make take about 3-5 minutes.
- Place the pot back on the burner, add the freeze-dried shallots, garlic powder, onion powder, thyme, nutritional yeast and unsweetened almond milk, and bring to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes.
- Add the matchstick carrots, matchstick broccoli stems, and the reserved broccoli florets; simmer for 10 minutes.
- Taste the seasonings. Add more if needed.
- Top individual servings with snipped chives.
