Monday, November 20, 2017

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!


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
Celtic sea salt
Smoked Spanish paprika
Ground mustard seed
Cayenne pepper

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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