One of the ultimate comfort soups with it’s gentle flavors and creamy texture. Curl up with a favorite blanket, book or share over a loving conversation with a friend. It warms the belly and soothes the soul. Sometimes a little ‘comfort food’ goes a long way. This is long on comfort and nutrition. All raw, all vegan and this soup is all yours to enjoy.
Makes 6-7 Cups (one 64 ounce blender)
4-6 C. broccoli (about 1-2 medium sized bunches)
peel stem, coarse chop
Approximately 4 C. seed or nut mylk
2 tsp. fresh oregano or other fresh herb you like
1 tsp. cumin powder
1/2 tsp. hing blend or 1/8 tsp pure hing
1/4 tsp. ground white pepper
If desired, add a pinch or two (or more) of cayenne to add warmth
Celtic sea salt to taste
1/4 cubed avocado per serving
1/2 C. chopped parsley for garnish
smoked paprika for garnish
Splash of virgin coconut oil for flavor accent
Place 4-5 cups coarse chopped broccoli in blender
Add mylk to the six or seven cup marker, depending on how thick you want your soup
Blend on medium high or high until you have the consistency and texture you desire; 15 – 30 seconds.
Turn blender off, add herbs and spices and gently blend then turn blender off
At this point you can serve your soup at room temperature or pour it into an pan and warm it to 115 degrees. People are always surprise how warm 115 degrees is.
When ready to serve, pour into a bowl, add avocado, then top with parsley, give it dash of smoked paprika and drizzle coconut oil around the edge of the bowl