Creamy Broccoli Soup
This soup is very filling, delicious and nutritious. It is creamy, but there is no cream in it (I use cashew cream instead). You can make it completely vegan if you like, or use chicken broth and top with a little grated Parmesan or a little shredded organic cheddar cheese - a little goes a long way.
1/2 onion – chopped
1 Tablespoon of avocado oil (or you can use ghee, olive or coconut oil)
3 cups chicken stock or bone broth(can use vegetable stock for vegan version)
1 cup baby spinach
2 cups steamed broccoli
2 tsp. 21 spice blend (Trader Joes)
1 tsp. salt (taste & adjust as needed)
fresh pepper or Aleppo pepper to taste
Cashew milk or another non-dairy milk to add to soup to make it creamy (see recipe)
Steam your broccoli, until fork tender, but still bright green (about 3-5 mins)
Chop 1/2 an onion. Put your oil into a large saucepan heated over medium. Add the onion to the pan and saute covered until translucent, about 3-5 mins.
Add in the chicken stock, spinach, 1 cup of the broccoli, salt, pepper and spices. Bring to a boil, then reduce to a simmer and cook for about 5 mins.
Meanwhile – chop the other cup of broccoli to small pieces. Reserve on the side. if you do not want your soup chunky, skip this step and put all the broccoli into the pan).
Put the soup into a blender (or use an immersion blender), to puree the broccoli soup until smooth. Stir in about 1/2 cup of the cashew cream (reserve some for topping the soup).
Add in the additional chopped broccoli, simmer for about 3-5 more minutes.
Pour into bowls and top with more cashew cream, and optionally black pepper, aleppo peppers or cayenne.
Optionally - I like to sprinkle a little organic parmesian cheese or grass fed cheddar on top too (like 1-2 Tablespoons)