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creamy broccoli + celery soup

vegan, gluten-free, soy-free, sugar-free
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Servings: 4
Course: main dish, Side Dish
Cuisine: gluten-free, soup, soy-free, vegan, vegetarian
Ingredients Method

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

Method
 

  1. warm 1 tbsp coconut oil in a medium saucepan.
  2. sauté onion + garlic on medium-low heat until fragrant + translucent, about 3-5 minutes.
  3. add celery + sauté until soft, about 3-5 minutes.
  4. add broccoli + sauté until tender, about 3-5 minutes [add 1/2 tbsp of coconut oil if necessary].
  5. stir in spices until fragrant, then stir vegetable broth, almond milk + nutritional yeast.
  6. simmer 5-15 minutes uncovered, remove from heat + let cool slightly before using immersion blender to combine or transferring in small batches to blender.
  7. serve with tahini and/or pumpkin seeds.