Vegan Broccoli “Cheeze” Soup

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  4 cup or 960g

• Broccoli

  Raw

  1 stalk or 151g

• Carrots

  Raw

  2 medium or 122g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¾ cup or 180g

• Nutritional Yeast

  Vegan - Whole Foods Market

  8 tbsp or 60g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Chop carrots, broccoli, cauliflower.
2. In a large pot, add ½ the carton of vegetable broth and cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.
3. Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
4. To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, thyme and black pepper. Stir and cover for 7 minutes, or until broccoli is tender.
5. While soup is cooking, rinse and drain the can of white beans. After soaking 5 minutes, rinse and drain. Blend with ½ cup non-dairy milk until smooth.
6. Add beans and additional ¼ cup non-dairy milk to the soup once the broccoli is tender.
7. Add ½ cup nutritional yeast and stir to combine. Allow to cool slightly before enjoying. *NOTE: If the soup is too thick for you, add another ¼ cup non-dairy milk. If the soup is too thin for you, simply simmer on the stove for 5 minutes or until desired consistency is reached.

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