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Spring is all about beautiful green vegetables, and the nutty, rich flavor of broccoli makes for a perfectly invigorating meal. Broccoli is chock full of beta-carotene, selenium, and zinc, which makes it a powerful immune system booster that helps protect the body against springtime illnesses. This broccoli soup is one of my favorite vegetarian recipes. It’s a creamy, indulgent, and healthy comfort food that requires very little prep time. To make matters even better, it’s gluten-free and dairy-free! Overall, this soup is a treat for your taste buds and a gift to your body.
2 cups chopped broccoli florets
1 cup vegetable broth
2-3 leaves fresh basil
1 tsp lemon juice
1 tbsp cashew butter
1 tbsp olive oil or coconut oil
1 tsp sea salt
1/2 tsp black pepper
Total Time: 20 minutes
In a medium saucepan, heat oil over medium heat. Add the broccoli and sprinkle with 1 tsp salt. Saute for two minutes.
Add vegetable broth and boil about ten minutes – until broccoli is completely cooked.
Add black pepper, basil, and cashew butter. Transfer to a blender and blend until smooth and creamy. Add lemon juice and serve.
Enjoy your creamy, delicious, vegan cream of broccoli soup!
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