| 9 | 51 | 154 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 11 min | 40 min | 6 |
| 1 head | Broccoli (chopped) |
| 29 gm | Coconut cream (can) |
| 1 cup | Carrots (chopped) |
| 1 medium | Yellow onion |
| 5 clove(s) | Garlic |
| 1 cup | Nutritional yeast |
| 1 tsp | Garlic powder |
| 1 tsp | Salt |
| 6 cup | Water |
1. Peel onions and garlic. Dice small.
2. Place onions and garlic in large pot and sauté with a small amount of coconut cream until they become tender and begin to release their aroma.
3. Add carrots, water, and spices and bring pot to a boil.
4. Reduce to a low boil and cover. Continue cooking for 15–25 minutes until carrots are tender and a fork can easily pierce them.
5. Add coconut cream and broccoli to pot and stir.
6. Cover pot and remove from heat.
7. Allow broccoli to steam for 5–10 minutes before serving, or slightly longer to achieve desired tenderness.
8. Serve soup topped with fresh diced green onions or fresh parsley or dill. Enjoy!
Note: Garnish with diced green onions or fresh parsley.
| Vegetables | 0.7 |
