Loaded Broccoli Soup

Loaded Broccoli Soup

Makes two 1.5 cup servings

• 1 medium head of broccoli (including the stalk), chopped into pieces
• 1/3 a medium onion, sliced and separated
• 4 large cloves of garlic, sliced
• 1 tbsp nutritional yeast (hereafter referred to as "nooch")
• 1 cup unsalted vegetable stock
• 1 cup coconut milk
• a dash each of salt, pepper, curry powder, and cumin
• olive oil cooking spray
• 2 tbsp vegan sour cream
• 4 tbsp salsa + 4 tbsp vegan sour cream
• 1 oz shredded vegan cheese 
• bread of choice

Preheat oven to 450 degrees. Lightly grease a dish or roasting pan with cooking spray. Toss broccoli, onion, and garlic with spices and cooking spray and place vegetables in the roasting pan. Cook in the oven for 10 minutes, then remove and toss the vegetables. Replace in the oven and cook for another ten minutes. Remove and allow to cool. Transfer veggies to a food processor and add vegetable stock, coconut milk, nooch, and 2 tbsp of vegan sour cream. Add items slowly and blend well in between so that you don't blow up the food processor. Trust me, I've had it happen. Taste test and add more spices or nooch if desired. Transfer to a saucepan and warm over medium heat, stirring. Serve in bowls and top with the combined salsa and sour cream, and shredded vegan cheese.