Cream of Broccoli Soup (vegan!)

I made this soup for Valentines Day for my boyfriend and his family.

I wanted to make a green soup, because February is a month dedicated to heart health, and Valentines Day is all about the heart!! My boyfriend was a little confused when I told him I was going to make a green soup for the day of love, opposed to sticking to the traditional red that is most often associated with Valentines Day. But the reason behind my madness of making this green soup was to create a food that helps balance the heart chakra (because the colour of the heart chakra is green), and that allows the heart chakra to open.

To read more about the heart chakra, and why I chose green to theme Valentines Day instead of red, read my article here about how to find balance within your heart <3 xo

But back to talking about the soup!

Broccoli and cauliflower are soooo good for you, and are soooo delicious too!

I seriously eat them everyday. I really wanted to make a soup that combined the two because if you haven't figured this out by now... I LOVE SOUP!

Here's a meal that combines healthy, happy, healing and nourishing all together. We enjoyed it with some homemade gluten free spicy sweet potato crackers! (Don't worry, I won't leave you hangin'.. I'll post that recipe for you later.)

I hope you enjoy this cream of broccoli soup as much as I did :)

Cream of Broccoli Soup




Ingredients:

2 tbsp coconut oil
1 large onion, quartered
6 garlic cloves
8 C broccoli florets,
6 C cauliflower, stem removed and cut into medium sized pieces
10 C vegetable stock
1/2 C nutritional yeast
1 tbsp garlic powder
1 tsp mineral salt
1 tsp pepper
4 C unsweetened almond milk

** There's no need to cut the julienne the onions or mince the garlic. It's going to get pureed before serving so save yourself the effort!

Directions:

In a large sauce pan (when I say large, I mean the largest one you can find), melt coconut oil over medium heat.

Once melted, sauté onions until transparent. 

Add garlic cloves, broccoli, cauliflower, vegetable stock, nutritional yeast, garlic powder, salt and pepper.

Let simmer on lowest heat for about 45 minutes.

Once the broccoli and cauliflower are soft, add almond milk. 

Bring to a simmer and then remove from heat and let cool for 5-10 minutes.

In a high speed blender or using a hand blender, puree soup until smooth.

** HEADS UP! If you're using a high speed blender, make sure to do so in little batches. You need to firmly hold down the lid with a tea towel while blending. Serious damage can be done to you, and your kitchen if this step isn't done safely (Don't make fun of me I'm serious. I still have a small scar on my wrist from making my first tomato soup a little over a year ago and my kitchen was a MESS)

Enjoy!






Comments

Popular Posts