Soup Season - Fall Feature Recipe #2

Temperatures are dropping and nothing does the body as good as a cup or bowl of soup this time of year!

Add a slice (or 2) of warm marble rye bread for a hearty, immune system boosting, taste bud tantalizing meal!

BROCCOLI CHEDDAR SOUP

INGREDIENTS:

2 clove garlic, peeled and minced finely
2 cups broccoli florets, diced into bite-size pieces

2 cups broccoli stems, diced

3 cups chickpeas (2-16oz cans)

½ cup diced carrots (1 medium carrot)

3 cups organic vegetable stock
1 cup cheese shreds (Daiya or Follow Your Heart)

¼ cup nutritional yeast

Seasoning to taste:

Ground black pepper

Adobo

Celtic sea salt
Smoked Spanish paprika
Ground mustard seed
Cayenne pepper

DIRECTIONS:

Ø In food processor combine garlic, 1 cups broccoli florets, 1 cup broccoli stems, chickpeas, carrots, vegetable stock and cheese shreds. Blend well.

Ø Pour mixture into large saucepan

Ø Add nutritional yeast and seasonings to taste

Ø Simmer, stirring occasionally for 15 minutes

Ø Add remaining broccoli florets and broccoli stems

Yours in health,

Dr. Velonda

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