Submitted by: Jennifer Hurley
Prep Time: 15 Minutes
Cook Time: 30 Minutes
A dairy free, creamy broccoli soup
Sauté garlic, diced carrots, and chili pepper in coconut oil for 5 minutes. Wash, and cut up broccoli into florets and some pieces of stem, add to pot. Add enough water to cover all vegetables (approx. 4 cups) and let simmer about 20 minutes until carrots and broccoli are cooked. Then use a strainer spoon to put vegetables, some water, spinach (kale or chard can be substituted), and cashews in food processor (or if you have a powerful blender like a Vitamix) and puree. I put the rest of the veggies in another bowl, pour out most water and then put the first blender full back into the pot, blend the second batch and return to pot and then add water to achieve desired consistency (it is obviously easier to thin it out with liquid then thicken it up once blended) Add sea salt, and spices to your taste. I like to add some Braggs amino acids, sea salt, pepper, to mine and a little dill.
Note: You could pour out more water and actually use this as a pesto on brown rice or spelt pasta or other veggies!