Ingredients

The following ingredients have 4 Servings
  • 1 large white onion
  • 4 cloves garlic (2 tsp minced)
  • 1 stalk celery
  • 2 tbsp olive oil
  • 6 cups chopped broccoli florets
  • 1 cup plain unsweetened non dairy milk
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • 1/2-1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instruction

  • In a large pot or dutch oven, add the olive oil and diced onion. Saute over medium heat until it starts to brown, about 5-10 minutes.
  • Add in the minced garlic and diced celery stalk. Saute an additional 5-10 minutes.
  • Add in all remaining ingredients aside from the lemon and cover.
  • Simmer for 5-7 minutes or until the broccoli is fork tender. Start with just 1/2 tsp of salt and add more later as desired.
  • Transfer to a blender and blend until smooth.
  • It helps to start the blender on the lowest possible setting and keep the lid slightly ajar so heat can escape.
  • Add in the lemon juice and blend again.
  • Taste and adjust flavors as desired. I usually add a bit more pepper and lemon juice, but more salt or nutritional yeast is also delicious!
  • The soup will have a fairly thick consistency at this point, but if you want to thin it out, just add more vegetable broth, about 1/4 cup at a time, until it reaches your desired consistency.
  • Transfer back to the pot and serve warm with cashew cream, a drizzle of olive oil and fresh (gluten free) bread!