Cheezy Broccoli & Jalapeno Soup
Yellow Onion (medium, chopped)
Green Bell Pepper (large, chopped)
Jalapeno Pepper (medium, seeds
removed and chopped)
Garlic (cloves, minced)
Broccoli (chopped into florets)
Refrigerate in an airtight container for up to four days. Reheat with additional
salt and nutritional yeast if needed.
One serving is equal to approximately 1.5 cups of soup.
Add extra jalapeno pepper or red pepper flakes.
This recipe can be made with fresh or frozen broccoli.
Use soaked, raw cashews instead.
Add baby spinach before blending.
Heat the water in a pot over medium heat. Add the onions, green pepper,
jalapeno pepper, and garlic. Cook for about three to five minutes until the
onions begin to soften. Season the vegetables with salt then add the broccoli
and vegetable broth.
Bring the soup to a gentle boil and cook for 12 to 15 minutes or until the
broccoli is very tender.
Transfer the soup to a blender and add the hemp seeds and nutritional yeast.
Carefully blend until smooth. Season the soup with additional salt or nutritional
yeast to taste.
Divide between bowls and enjoy!