"Cream" of Broccoli Soup
YIELD: 5 Servings (8oz servings)
1 tsp minced ginger, fresh
1 tbsp minced turmeric, fresh
1 cup yellow onion, julienne
2 garlic cloves, peeled
2 tbsp coconut oil, MCT
1/4 cup nutritional yeast
1/4 cup hemp seeds (optional)
1 cup cashews
2 quarts water or vegetable broth
2 broccoli crowns, with stems
2 collard leaves, trimmed
1/4 tsp Spirulina
Himalayan salt to taste
Lemon or lime juice to taste
Garnish: cashews and hemp seeds
In a stock pot sauté the onion, garlic, ginger and turmeric in 1/4 cup water.
Add the MCT coconut oil followed by the nutritional yeast.
Allow the yeast to form a roux with the water and the oil.
Gradually add the remaining 2 quarts water or broth.
Add broccoli crowns and collard leaves. Trim the broccoli stems with a vegetable peeler and roughly chop. Add the cashews and hemp seeds and cook for 5 minutes.
Add spirulina just before blending the ingredients. Blend until smooth and season to taste with salt and lemon or lime juice.
Garnish with cashews and hemp seeds