creamy broccoli + celery soup
vegan, gluten-free, soy-free, sugar-free
Ingredients
- 1.5 tbsp coconut oil or ghee
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups celery chopped
- 2 cups broccoli chopped [mostly florets]
- 2 cups vegetable broth
- 2 cups unsweetened almond milk [for creamier soup use 1/2 cup canned coconut milk + 1/2 cup water]
- 1 tbsp sage fresh, chopped
- 2 sprigs rosemary or 1 tsp dried
- 1 tsp turmeric ground
- 1/2 tsp cumin
- 1/2 tsp coriander
- 4 tbsp nutritional yeast
- sea salt to taste
- black pepper to taste
Instructions
- warm 1 tbsp coconut oil in a medium saucepan.
- sauté onion + garlic on medium-low heat until fragrant + translucent, about 3-5 minutes.
- add celery + sauté until soft, about 3-5 minutes.
- add broccoli + sauté until tender, about 3-5 minutes [add 1/2 tbsp of coconut oil if necessary].
- stir in spices until fragrant, then stir vegetable broth, almond milk + nutritional yeast.
- simmer 5-15 minutes uncovered, remove from heat + let cool slightly before using immersion blender to combine or transferring in small batches to blender.
- serve with tahini and/or pumpkin seeds.