Broccoli is a favorite vegetable in our house. I add it to smoothies in the morning, eat it steamed, raw, cold, hot, with salt, with hummus…o.k. you get the idea. Broccoli is in the cruciferous family, so just like cauliflower and cabbage, it bears the “cross” of free radicals for our bodies. Try adding in more cruciferous vegetables to your diet – this soup makes that easy. By adding in nutritional yeast, this soup gets that “cheesy” quality without dairy. Nutritional yeast is a perfect protein and is full of nutrients. I always make sure to purchase nutritional yeast that is fortified with vitamin B-12. This soup is comforting, tasty, and full of goodness!
1 tablespoon olive oil or grape seed oil
2 small shallots, diced
3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dijon mustard
2½ – 3 cups unsweetened almond milk
2½ – 3 cups vegetable broth
1 large bunch of broccoli, cut into florets
1 cup nutritional yeast
1 tablespoon lemon juice
In a large pot, cook the shallots in the olive oil over medium heat for about 5 minutes. Add the garlic, salt, pepper and dijon and cook for a few more minutes. Add the milk, broth and broccoli. Bring to a simmer, cover and cook for about 20 minutes or until broccoli is tender. Turn off heat and stir in nutritional yeast and lemon juice. Using an immersion blender, blend soup until desired consistency is reached. Add in more milk and broth if needed to thin the soup a bit.