4 Servings 25 min Cook
1 Head medium (5-6" dia.) Cauliflower
4 Cup Organic Vegetable Stock
1 Stalk Broccoli
2 Medium Carrots
1 1/2 Cup White Beans
3/4 Cup Coconut Milk
4 Tbsp Nutritional Yeast
1 Tsp Garlic Powder
1 Tsp Salt
1 Tsp, leaves Thyme
1 Dash Pepper
Chop carrots, broccoli, cauliflower.
In a large pot, add ½ the carton of vegetable broth and cauliflower.
Cover and cook 12-15 minutes, or until cauliflower is tender.
To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, thyme and black pepper.
Stir and cover for 7 minutes, or until broccoli is tender.
While soup is cooking, rinse and drain the can of white beans.
After soaking 5 minutes, rinse and drain.
Blend with ½ cup non-dairy milk until smooth.
Add beans and additional ¼ cup non-dairy milk to the soup once the broccoli is tender.
Add ½ cup nutritional yeast and stir to combine.
Allow to cool slightly before enjoying.
*NOTE: If the soup is too thick for you, add another ¼ cup non-dairy milk.
If the soup is too thin for you, simply simmer on the stove for 5 minutes or until desired consistency is reached.