My whole family adores this soup every time I make it using all seasonal veggies from the farmers market. So nutrient-rich and nourishing. My favorite part is the “cheesy” taste with the kick of cayenne. If you have a picky veggie eater, try this! Great for daily detoxing too as it’s packed with cruciferous veggies, fiber, vitamins and minerals. Anti-inflammatory beauty!
This will be your new Winter favorite detoxing soup.
We’ve also explored adding carrots and celery to the below soup and it was delicious. Get creative. Enjoy.
Ingredients:
2 tbsp EVOO or avocado oil or coconut oil
1 large onion chopped
3 cloves garlic minced
4 cup of cauliflower
4 cups of broccoli florets or 1 whole head of large broccoli
1 cup of chopped delicata squash or butternut squash
1 cup sweet potato peeled and chopped
4-5 cups of veggie broth (if you want a lighter soup use 6-7 cups of broth and omit the coconut milk)
2 cup coconut milk or any nut milk
5-6 tbsp of nutritional yeast (adjust depending on your liking)
1 tsp of Himalayan Sea Salt and pepper to taste
1-3 tsp of cayenne pepper (or add more as it’s so good for you!!), go slow and add on!
Fresh lemon or white wine vinegar to taste (this is a must!)
Serve with pumpkin seeds on top or any lean protein of your choice
Directions:
In a large pot heat oil. Add onion, garlic, salt and sauté for 4 minutes
Add the rest of the veggies and sweet potato and continue to sauté for another 5-7 minutes. Stir frequently.
Add broth + nut milk. Cover and simmer for 25-30 minutes. If you want a lighter, less creamy soup, lessen the amount of nut milk.
Let cool for a few minutes
Carefully scoop into vitamix. Add nutritional yeast and cayenne. Blend. If you have a hand-blender, you can keep all in the pot.
Add more salt to taste + fresh lemon or white wine vinegar. This step is important and provides brightness to the soup! I love adding both!
Enjoy with any protein of your choice or have on its own
Gratitude and Love,
Christine & Stephanie
