Broccoli Tumeric Soup - vegan
BROCCOLI KALE - TUMERIC SOUP
You can adjust to how many servings you would like. Super easy and you can change it up each time.
Makes approx 5 cups of soup
1 bunch of organic broccoli
2-3 collard green leaves,
1 T garlic minced
Season - all seasonings, pepper, salt to your taste
1 cup vegetable stock
1/2 cup almond milk
Put in a pan, fill with water, cover with lid, and cook until tender.
Then, scoop up broccoli and greens into a blender. Add the water they were cooking in - not all, just enough to get a soup like consistency.
Add 1/2 cup almond milk for creamier texture. Blend.
Serve in bowl and sprinkle tumeric spice.
Notes: This is a way I eat a lot of leafy greens such as collard, or bok choy. Can add any vegetable to your liking. When cooking vegetables, I save any water that the veggies were cooked in, to use later as vegetable stock. That way, I always have some on hand and do not have to buy store bought stock.
You can adjust to how many servings you would like. Super easy and you can change it up each time.
Makes approx 5 cups of soup
1 bunch of organic broccoli
2-3 collard green leaves,
1 T garlic minced
Season - all seasonings, pepper, salt to your taste
1 cup vegetable stock
1/2 cup almond milk
Put in a pan, fill with water, cover with lid, and cook until tender.
Then, scoop up broccoli and greens into a blender. Add the water they were cooking in - not all, just enough to get a soup like consistency.
Add 1/2 cup almond milk for creamier texture. Blend.
Serve in bowl and sprinkle tumeric spice.
Notes: This is a way I eat a lot of leafy greens such as collard, or bok choy. Can add any vegetable to your liking. When cooking vegetables, I save any water that the veggies were cooked in, to use later as vegetable stock. That way, I always have some on hand and do not have to buy store bought stock.
