Straight from Pinch pf Yum | Serves: ~5 | Time: ~30 min
Ingredients
1/4 cup olive oil
2 cloves garlic, minced
1/2 an onion, chopped
1-2 stalks celery, chopped
4-5 large #carrots, chopped
1 large potato, peeled and chopped
2-3 cups #broccoli florets, in large pieces for easy removal
2-3 cups vegetable broth
2 cups almond milk
(I threw in some #spinach when I blended everything)
1/4 cup nutritional yeast
1 1/2 – 2 teaspoons sea salt
croutons
Instructions
Make Soup Base: Heat the olive oil over medium high heat. Add the mirepoix, garlic, and potatoes. Saute until softened, about 10 minutes.
Add Broccoli: Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.
Blend Blend Blend: Using tongs, pull out most of the broccoli pieces and set aside. Blend the soup (and the thrown in spinach), sans broccoli, to a super creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. This will likely need to be done in batches. Return to pot; stir in nutritional yeast and salt. Taste and adjust and serve!
What I ate and drank today (3/6/2018)
112 oz of water
2 cups of decaf
5 Brussels sprouts tots
Spinach salad from Circa
Celery stalk with peanut butter
Vegan broccoli cheese soup with croutons
Exercise
~2 miles of walking
Strength training (arms and core)
Some light yoga
What I ate and drank today (3/5/2018)
120 oz of water
3 cups of decaf
Leftover no-salmon salad with carrots
Celery with peanut butter
Exercise
~2 miles of walking
Strength training (arms and core)
Some light yoga