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Vegan, Whole 30 Approved "Cheesy" Broccoli Soup

Chances are, if you have a strong plant-based diet, there are quite a few left over veggies in your refrigerator & on your counter-top by the end of the week. Instead of throwing all the nutrients in the compost, make a soup that makes you feel satisfied, nourished & warm. It is fun to get creative, and there is little room for failure once all the ingredients are pureed.


This week I had 6 florets of baby broccoli leftover, so with garlic, yellow onion, carrots, celery (thank you Medical Medium for making sure I'm always fully stocked) potato & cashews I once again was able to manipulate another traditional meal, broccoli-cheese soup.



Here's what you'll need:

  • 1 tablespoon, coconut oil

  • 14 cloves of garlic

  • 1 large yellow onion, lightly chopped

  • 1 yukon gold potato, 1" squares

  • 1 bunch of carrots, lightly chopped

  • 1 bunch of celery, lightly chopped

  • 5 florets of broccoli, lightly chopped (leave one for oven roasting, garnish)

  • 1/2 cup of raw cashews

  • 3 sprigs of dill

  • 1 tablespoon, sea salt

  • 32 oz of vegetable stock

  • 2 teaspoons of olive oil



Here's how you do it:

  • Preheat oven to 450 degrees

  • Heat large cast iron pan or wok on high, melt coconut butter

  • Add garlic cloves, onion, potato, carrots, celery & 4 florets of broccoli

  • Add salt and sauté for 20-25 minutes, stirring sparingly, let cool for 10-15 minutes

  • Optional: Add a small handful of cashews in the wok for an extra nutty flavor

  • Once oven is pre-heated, place 1 floret of chopped broccoli on baking sheet and bake for 20-25 minutes

  • Once the vegetable sauté has cooled down, add mixture to food processor until pureed, add vegetable stock, cashews, dill & olive oil

  • Place purée back into wok or cast iron pan to reheat

  • Once the oven baked broccoli is cooked, place soup in bowl & add broccoli as garnish.


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