Broccoli "Cheeze" Soup

By LEP04

Ingredients

• 3-4 Cups Broccoli Florets (2-3 Heads/Crowns)
• 2 Cloves Garlic, Minced
• 1/2 Cup Onion, Chopped
• 2 Stalks Celery, Finley Chopped
• 2 Cups Almond Milk
• 1 Can (15 oz) Lite Coconut Milk
• 3/4 Cup Nutritional Yeast
• 1/4 Cup Arrowroot Powder (or Cornstarch)
• 1 Tbsp Mustard Powder
• 2 tsp Chili Powder
• 1 1/2 tsp Paprika
• 1 1/2 tsp Salt
• 1/2 tsp Pepper

Details

Servings 3
Preparation time 10mins
Cooking time 35mins
Adapted from zachspuckler.com

Preparation

Step 1

Instructions
In a large pot, sauté the garlic, onion, and celery in just a bit of water until the onion is translucent.
While the veggies are sautéing, place the remaining ingredients - except the broccoli - into a blender and blend to combine until you end up with a smooth soup base.
Once the sautéd veggies are ready, pour the soup base and the broccoli florets into the pot.
Bring the soup to a boil over medium heat while stirring.
Cook the soup over medium heat for 5 minutes, then reduce to a simmer for 5-10 minutes until the broccoli has reached your desired level of tenderness.
Allow it to cool just a bit - as it cools it will thicken up a little more.
Serve with a side of toasted bread or a baked potato and enjoy!