Cream of Broccoli Soup

For the Soup:

• 3 cups broccoli (roughly chopped)
• 2 tablespoons vegan butter (I used Miyoko)
• 3⁄4 cups celery (chopped)
• 1⁄8 teaspoon asafoetida
• 3 tablespoons nutritional yeast
• 2 1⁄2 cups almond milk
• 1⁄2 teaspoon salt
• 1⁄2 cup cashews

‍

For the Oil:

• 1 tablespoon olive oil
• 1 teaspoon caraway seeds

For the Soup:

1. Add the vegan butter to a heavy bottomed pan and melt on medium flame.

2. Add broccoli, chopped celery, cashews, asafoetida, salt and nutritional yeast and sauté for about 5 minutes till vegetables are semi- soft.

3. Add almond milk, stir and cover for 20 minutes.

4. Once the vegetables are fully cooked and mushy, place mixture in a blender and blend till smooth and creamy.

5. Add ½ cup - 1 cup of water for a thinner consistency (more depending on your preference) - I usually add a little water to the blender give it a good shake to make sure none of the soup is wasted and pour that into the soup 😊

‍

For the Oil:

1. Heat oil in a small pan, add caraway seeds and sauté for a minute till fragrant.

2. Drizzle onto the soup when serving

3. Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness ❤️