Even though I am technically a meat eater now I really only have meat 1 to 2 times per week. I always have, and still do prefer a veggie, vegan or pescatarian meal. Not only am I a fan of how easy veggie meals are to throw together but also I love a good soup because I always have left overs, which means I also have lunch for a few days. Prepping lunches is one of my least favorite things to do so anytime I have left overs I am a happy camper. I love this Paleo Cheesy Broccoli Soup! It’s filled with tons of nutrients and is oh so good. It’s “Cheesy” flavor and consistency come from nutritional yeast. If you have not tried nutritional yeast you are missing out. I have been using it for many years and I feel like I keep finding more and more things to add it to. Not only does it add a ton of flavor but its high in fiber, protein, folic acid and vitamin B-12. What’s not to like! A sprinkling of dried turmeric gives this soup an extra boost of color and anti-inflammatory benefits. Enjoy!
- 5 cups of broccoli fresh or frozen
- 1 medium onion
- 4 Tbsp olive oil
- 4 cloves garlic
- 3 cups vegetable broth
- 2 cups coconut milk full fat
- 1 cup nutritional yeast
- 1 tsp sea salt
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp Dijon mustard
- Optional: sprinkling of dried turmeric for garnish
- Chop onion and garlic.
- Add onion and garlic to a large pot with 1 Tbsp olive oil. Saute until onion is almost translucent and garlic is just starting to brown.
- Add vegetable broth, coconut milk, broccoli, 3 Tbsp olive oil and Dijon mustard.
- Bring to a simmer, cover and cook for 20 - 30 min or until broccoli is starting to fall apart.
- Remove from heat and add nutritional yeast, lemon juice and up to 1 tsp sea salt to taste.
- Add half the soup to a blender and blend to desired consistency.
- Dump into a bowl and add the other half. Blend again and combine with the 1st blended batch.
- Stir to fully mix, sprinkle with turmeric and serve.