1 8-ounce white fleshed sweet potato, peeled and cubed
2 stalks celery
4 cloves garlic, peeled and chopped
2 medium carrots, peeled and chopped
32 ounces unsalted vegetable broth
4 ounces Miyokos dairy-free cream cheese (or Green Valley Organics lactose free)
3 to 4 teaspoons sea salt
1 tablespoon nutritional yeast
¼ teaspoon fresh cracked black pepper
10 ounces broccoli florets
Instructions:
Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, stirring frequently, until they are fragrant and softened. Add the sweet potato, celery, and carrots and continue to cook for 5 minutes more. Pour in the bone broth and bring to a boil. Lower the heat and simmer for 6 to 8 minutes, until the vegetables are fork-tender.
Carefully transfer the vegetables and liquid to a blender. Add the cream cheese, nutritional yeast, salt and pepper and blend on high until very smooth and creamy. Add the broccoli and pulse 3 to 4 times, until the broccoli is blended into bite sized pieces. Return the soup to the pan and bring to a simmer over medium heat. Simmer for 3 to 5 minutes, until the broccoli is bright green and tender. Season to taste with salt and pepper. Serve hot.
Leave a Reply