"Cream" of Broccoli Soup


(Serves 4-6 )

  • 1 yellow onion, diced
  • 3 garlic cloves, diced
  • 3 sprigs of sage, stems removed and chopped
  • 3 sprigs of thyme , stems removed and chopped
  • 3 sprigs of rosemary, stems removed and chopped
  • 2 heads of broccoli, florets roughly chopped
  • 2 cans of organic coconut milk
  • 3 cups of vegetable broth
  • 3 cans of organic white cannelli beans, drained and rinsed
  • 1 tsp of onion powder
  • 3/4 cup of nutritional yeast
  • salt & pepper
  • sprinkle of tumeric for color
  • sourdough bread bowl

Heat 2 TBS of olive oil over medium hit in a large pot. Add your onions and garlic, cooking and stirring until onions are translucent. 

Once onions are cooked add your broccoli, sage, thyme, rosemary, and 2 cups of vegetable broth then cover with a lid. Allow broccoli to cook and steam for roughly 15 min with the broth, stirring occasionally and checking to make sure the broccoli has softened and is cooked through. 

Add the remaining broth, coconut milk, white beans, and nutritional yeast and bring heat to a low simmer. Season with the onion powder and generous amounts of salt & pepper stirring and tasting until it is to your liking. Sprinkle with a very small amount of tumeric (this is not for flavor but to add that "cheesy" yellow color).

Keep on low heat until ready to serve. For a thicker soup blend half of the soup lightly with an immersion blender.

Best served warm in a freshly scooped out sourdough bread bowl (sourdough is gluten sensitive friendly). Enjoy!


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