2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced (1/2 tablespoon minced)
6 cups roughly chopped broccoli florets
1 14.5-ounce can vegetable broth
2 1/2 cups almond milk, divided
1 1/3 cups canned coconut milk
1/4 cup nutritional yeast
2 teaspoons coarse salt
1 teaspoon ground mustard
1/2 teaspoon ground turmeric
1/4 teaspoon paprika
2 tablespoons all-purpose flour
Pinch of nutmeg (optional)
In a large stockpot or Dutch oven, heat olive oil to medium-high heat. Add onions and garlic. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
Add broccoli, broth, 2 cups of almond milk and coconut milk. Increase heat to high and bring to a low boil.
Continue to boil soup until broccoli has softened, stirring occasionally.
Reduce heat to medium.
Add nutritional yeast, salt, mustard, turmeric and paprika. Stir to combine.
In a small bowl, whisk together flour and remaining almond milk until smooth. Add to soup.
Add nutmeg, and continue to simmer soup over medium until desired thickness is reached.
Serving Size: Calories: 221 Sugar: 2.7 g
Sodium: 1054.7 mg Fat: 17.2 g
Saturated Fat: 10.3 g
Carbohydrates: 13.9 g Fiber: 3.4 g
Protein: 6.2 g Cholesterol: 0 mg