It is cold outside, time to warm up with this nourishing soup. This vegan and gluten free soup is soothing yet packed with nutrients. Plus, it takes less than 30 minutes to make!
We used homemade cashew and brazil nutmilk combined with nutritional yeast to give it a “cream” consistency and amped up the nutrients with spirulina—rich in Vitamin A, B-12, iron, chlorophyll, protein and beyond to help detoxify your body.
Enjoy!
Ingredients:
Serves 4
*Use organic when possible
2 cups broccoli (don’t forget the broccoli stems!)
4 cups veggie broth
Juice of 1 lemon
1.5 cups nut milk (we used homemade cashew and brazil nutmilk, coconut milk is delicious too!)
2 cloves garlic
½ purple onion
1/2 cup nutritional yeast
1 tbsp Spirulina (optional but packed with nutrients!)
1 tbsp Himalyian Sea Salt
Dash of turmeric (for roasting garlic and onion)
Garnish: EVOO and lemon zest
Directions
Place onion and garlic on parchment paper, add EVOO + sea salt and turmeric and bake on 375 for 10-15 minutes. Roasting both of these first creates a more robust soup flavor.
Then, add all ingredients except the nutmilk, lemon juice and spirulina to a pot and cook on low to medium for 15-20 minutes. Add the nutmilk for the last 5 minutes. Pour all into a blender and include the spirulina and juice of 1 lemon. Puree all. Serve warm with EVOO and lemon zest.
With love and gratitude,
Christine & Stephanie
