Broccoli belongs to the cruciferous vegetable family—this includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply ample nutrients, and they’re truly one of the world’s healthiest veggies. Moreover, incorporating (organic) broccoli into your diet is one of the easiest ways to improve your body’s functionality and immune system. These mini green trees are associated with lowering the risk of cancer, improving bone health, detoxifying organs, improving digestion, and more.
However, most people don’t enjoy eating raw broccoli (myself included). So, they douse it in a milk-based dressing, add the florets to a buttery casserole, or purée it into a creamy, cheese-laden soup. And, as you probably know, most broccoli soups call for butter, flour, cream, and cheese. Now, butter, flour, cream, and cheese are not inherently bad ingredients. However, they hinder the vitamins and minerals from doing their jobs. Therefore, I made a few simple swaps, and et voilà, this warming, hearty bowl became Edie-approved in less than 15 minutes. Unintentionally, it’s gluten-free and vegan. I promise you would never know.
Creamy Vegan Broccoli Soup
- 3 cups raw, organic broccoli, chopped
- 3/4 cup nutritional yeast (I use Bragg's)
- 3/4 cup cashews (soaked overnight if possible)
- 1 cup organic, low-sodium veggie broth
- 1/2 white onion chopped
- 2 cloves of garlic
- 1 tsp coconut oil or ghee
- 1 tsp turmeric
- salt and pepper to taste
- Steam your broccoli in a large pot of boiling water (3-5 minutes). While your broccoli is steaming, sauté your onion and garlic in a separate pan in coconut oil or ghee.
- Add all of your ingredients to a high-powered blender. Blend until almost completely smooth. Taste test, and add more salt and pepper if you'd like.
- Serve immediately, but it will store nicely in the fridge for a few days.
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