Creamy Broccoli Soup

Ingredients

• 2 Medium Onions Chopped
• 5 Stalks Celery Chopped
• 2 Medium Carrots Chopped
• 5 Cloves Garlic Minced
• 2 Heads of Broccoli –  Florets removed and Stalks Chopped
• 2 Tbsp Olive Oil
• 2  Quarts Low Sodium Vegetable Broth (Pacific brand or Better Than Bouillon)
• 2 16 oz packages Silken Tofu
• 1/4 Cup Nutritional Yeast
• 1 Tbsp Apple Cider Vinegar
• 2 Tsp Dried Thyme
• Salt and Pepper to taste
• Cayenne Pepper to taste

Serves 8

Instructions

• In a large stock pot over medium high heat, sauté onion, celery, carrot and broccoli stalks until onions are translucent
• Add Garlic, Thyme, Black Pepper and Cayenne and sauté until fragrant
• Add Vegetable Broth and Apple Cider Vinegar and bring to a boil
• Reduce heat to medium low.
• Simmer for about an hour, all veggies should be quite soft.
• Using an immersion blender, puree until smooth. If using a blender or food processor, let cool before blending.
• Add the Tofu and Nutritional yeast and continue to puree with the immersion blender.
• Bring soup back to a low simmer. Add broccoli florets and simmer until al dente.
• Taste for seasoning and adjust as necessary. Enjoy!