Broccoli is one of our favorite green vegetables. It is one of those eat as much as you want foods! We love to eat it as a snack raw (especially dipped in hummus), steamed, sauteed, or as a soup.
The health benefits of broccoli are amazing. It is part of the cabbage family and is a cruciferous vegetable. They are excellent for detox, lowering cholesterol and fighting cancer.
One of the foods I missed most that we used to eat with Broccoli before we went gluten and dairy free was Broccoli Cheese Soup. We went a couple years just not having any because I couldn't find a recipe or even think of how we could copy it and still make it taste decent. After lots of experimenting, I came up with this recipe by altering one and adding a few things of my own. Enjoy!
Vegan Broccoli "Cheese" Soup:
1 yellow onion, chopped
2 cloves of garlic, minced
6.5 cups broccoli florets
3 cups GF chicken broth
1 cup cooked chickpeas (or canned)
1/4 tsp. nutmeg
1 can coconut milk
2 TB nutritional yeast
Salt & Pepper to taste
Saute onions in olive oil until translucent. Add garlic and saute 1 minute. Add broccoli, broth, chickpeas. Increase to high and bring to a boil. Cover, reduce heat to low and simmer 10 minutes. Puree with immersion blender until smooth. Add coconut milk and nutritional yeast.