everything YOU NEED

  • 1 cup unsweetened Sain Almond Milk - the original
  • 2 tbsp extra-virgin olive oil (any neutral oil or vegan
    margarine will do)
  • 21/2 cups broccoli, chopped
  • 1/3 cup carrot, finely chopped
  • 1/3 cup celery, fined choped
  • 1/3 cup onion, fined choped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 3 tablespoon flour
  • 11/4-11/2 cup vegetable broth
  • 1/4 cup coconut oil
  • 2/3 cup broccoli florets
  • teaspoon olive oil
  • Salt to taste


HOW TO prepare?

In a medium saucepan, heat olive oil over medium heat. Add the
broccoli, carrot, celery, onion, and garlic. Sprinkle with 1/4
teaspoon salt. Saute until onion is translucent and just tender.

Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1
minute. Whisk in the vegetable broth. The soup should thicken as you
stir. Whisk in the almond milk, the coconut milk, and the nutritional
yeast. Simmer over medium-low for at least 10 minutes, or until the
vegetables are tender. Puree the soup to your liking. If you prefer a
chunkier soup, lightly blend on a slow speed. I prefer to blend 1/2 to
2/3 of the soup until smooth and mix it with the remaining chunkier

Browned Broccoli Croutons: In a small, separate saucepan, heat olive
oil over medium heat. Add the broccoli florets and sprinkle with salt.
Saute until just nearly tender. Turn the heat up to high and continue
to cook, stirring sporadically, until the broccoli has a nice
brown/black edge on at least 1 side. Remove from heat and set aside.



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