Dairy-Free Low Carb Creamy Broccoli Soup

This Dairy-Free Low Carb Creamy Broccoli Soup recipe is vegan, and thus dairy free, sugar free, soy free, gluten free and paleo! It’s also AIP friendly if you substitute the cashew cream for coconut milk, which is pretty awesome, as vegetarian and vegan auto-immune recipes are kind of hard to come by! It is a perfect healthy meal for the cold January winter weather.

• 2 tbsp extra virgin olive oil
• 200 g celery chopped
• 1/2 tsp garlic pepper
• 1/2 tsp onion powder
• 454 g broccoli florets chopped (1 pound)
• 2 cups veggie stock (I used Better Than Bouillion)
1.5 cups cashew cream I blended 1/4 cup (30g) cashews with 1.5 cups water
1/4 cup nutritional yeast
salt and pepper to taste
red pepper flakes and smoked paprika for garnish optional

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the celery and cook for about 5 minutes, until the celery has softened. Stir in the garlic and onion powders and cook for another minute.
2. Add the broccoli, vegetable stock and cashew cream. Cover and cook another 20 minutes, stirring occasionally, until the broccoli has completely softened.
3.Turn off the heat, add in the nutritional yeast and blend the soup with an immersion blender until smooth. Alternatively, carefully pour the soup into a blender and blend until smooth. Season with salt and pepper to taste.
4. Divide the soup among four bowls, and garnish with paprika and pepper.

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