This recipe is for Cream of Broccoli but you can substitute
almost any vegetable for the broccoli (zucchini, asparagus, carrot, cauliflower….they will all work). This is a great way to get in your veggies. I hope you enjoy it.
1 Tablespoon oil (safflower and grapeseed oil are good for high heat but other oils will
1 cup diced onion (about 1 large onion)
4 cloves minced garlic
5 cups diced broccoli
4 cups low-fat chicken broth (for gluten free make sure borsht is gluten free like Pacific brand)
1.5 cups Cashew Milk (almond or coconut milk may also be used)
Pour oil into a large pan. Heat on medium. Add onion and garlic and cook until just
soft. Add broccoli and broth. Turn to low heat and cook for approximately 25
minutes or until broccoli is soft. Remove 1 cup of broccoli with slotted spoon
and set aside. Add yogurt and stir. Pour soup mixture into blender and blend until smooth. Pour back into pan. Season with salt and pepper. Add milk to your desired thickness. Pour into bowls and add reserved chopped broccoli into each bowl.