Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time : 30 Minutes Serves: 4-6
INGREDIENTS
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
2 stalks celery
1 bunch Italian parsley
1 head broccoli, chopped
1 cup English peas (baby peas)
2 carrots, diced
1/4 cup nutritional yeast
1/4 cup vegan cheddar cheese (optional)
1/2 tsp ground ginger
4 cups veggie broth
1 cup coconut milk, canned
1 lemon, juiced
1 tsp salt
1/2 tsp pepper
DIRECTIONS
1 Heat oil in large pot over medium-high heat. Add onions and sauté until translucent.
2. Add the garlic, carrots, celery, broccoli, ginger, salt and pepper and sauté for 5 minutes, stirring occasionally.
4. Add the veggie broth and bring to a boil, then cover and let simmer on low heat for 10 minutes.
5. In a blender add coconut milk, nutritional yeast, lemon juice and 1 cup of the hot soup liquid. Blend until you reach a creamy consistency. Then add it to the soup pot and stir until it is all mixed together.
6. Stir in the peas and Italian parsley.
7. Add any additional salt and pepper to taste. Serve warm with an optional sprig of parsley for garnish and enjoy!
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