Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1 large carrot, grated
  • 3 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 0.5 cup nutritional yeast
  • 1 tsp dry mustard powder
  • 0.5 tsp turmeric
  • 1 lb fresh broccoli, florets cut small and stems finely chopped
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat 1 tbsp olive oil to your pot over medium heat until it shimmers and moves like water.
  2. Stir in the diced onion and grated carrot. Cook for 5 minutes until the onions are soft and the carrot has released its orange oil.
  3. Add the minced garlic and cook for 1 minute until the aroma fills the kitchen. Note: Don't let it brown or it will turn bitter.
  4. Stir in the 0.5 cup nutritional yeast, 1 tsp dry mustard, and 0.5 tsp turmeric. Mix for 30 seconds until the mixture looks like a thick paste.
  5. Pour in the 3 cups vegetable broth, scraping any golden bits off the bottom. Note: Those bits are pure flavor!
  6. Fold in the 1 lb of chopped broccoli florets and stems.
  7. Bring the liquid to a gentle bubble, then lower the heat. Cover and cook for 10-12 minutes until the broccoli is fork tender.
  8. Pour in the 13.5 oz coconut milk and stir until the soup is a uniform golden color.
  9. Mix 2 tbsp cornstarch with 2 tbsp cold water in a small bowl. Whisk it into the simmering soup until it thickens to a velvety gloss.
  10. Add your salt and pepper. Taste a spoonful until you feel the flavors are perfectly balanced.