This cheesy broccoli soup is just as delicious and comforting as your traditional cheesy broccoli soup, but without the potatoes or cheese, and you would never know the difference! While there is nothing wrong with potatoes or cheese, they tend to get lost in a soup where everything gets blended together. We’d rather eat our fat and starch by enjoying a grilled cheese on the side!

INGREDIENTS: (makes 5-6 servings)

• 2 small heads of broccoli

• 2 tbsp oil

• 1 medium onion, diced

• 1 stalk celery, diced

• 2 medium carrots, diced

• 32 oz low sodium vegetable stock

• 1/4 cup unsweetened almond milk

• 1/8 cup nutritional yeast

• 2 tsp salt

• black pepper to taste

DIRECTIONS:

1. Cut broccoli into florets and trim stalks so that the tender inside is exposed.

2. In a large pot, bring water to a boil and cook broccoli for 2 minutes. Then strain and set aside.

3. In the same (now empty) stock pot, heat oil over medium-high heat. Add in onion, celery, and carrots and sauté until tender, for about 3 minutes.

4. Add in broccoli and broth. Turn heat to up bring the liquid to a boil, and then cover and reduce to a simmer. Cook until all vegetables are fork tender, for about 5 minutes.

5. Blend liquid — either by using an immersion blender or a traditional blender. If using a traditional blender, work in batches and put blended liquid back into pot. (Make sure not to burn yourself!)

6. Add almond milk, nutritional yeast, salt, and pepper and mix.

4Q Journaling Guide: This dish counts as a non-starchy vegetable.

place onion, celery and oil in bowl and chop 5 sec/ speed 5 then cook 5 min/250 deg/speed 1add cauliflower, veg stock, carrots in bowl and chop 8 sec/speed 6; then cook 25 min/220 deg speed 1; then blend 5 min 3-6, gradually increasing speed; season with salt and pepper