CHEESY BROCCOLI SOUP

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

2 T olive oil (or veggie broth)

1 small sweet onion, chopped

4 cloves garlic, minced

3 medium russet potatoes, peeled and cubed (about 4 heaping c)

4 medium carrots, peeled and chopped (about 2 c)

32 oz veggie broth

1 T arrowroot powder

3⁄4 c nutritional yeast

1⁄2 t smoked paprika

1 t pepper

1 t salt

1 can full fat coconut milk

1-2 c water

6 c bite sized broccoli florets

Directions:

1. In a large pan over medium heat, add the olive oil, onion, and garlic. Sauté until translucent then add in the potatoes, carrots and veggie broth. Bring to a simmer and cook until the carrots and potatoes are fork tender, about 10-15 minutes.

2. Add the sautéed mixture to a blender along with the arrowroot powder and spices and blend until completely smooth. Add back into the pot along with the coconut milk, broccoli, and 1 cup of water, adding more as needed for your desired thickness. Cook on low/medium heat until the broccoli is tender, about 20 minutes. Serve with cornbread.