Ingredients
- 2 cups broccoli florets
- 2 cups unsweetened almond milk
- 2 roma tomatoes, diced
- 1 small carrots chopped
- 1 yellow onion, chopped
- 3 stalks celery chopped
- 4 garlic clove, minced
- 1/2 cup vegetable broth
- 3 tablespoons olive oil
- 1 1/2 tablespoons nutritional yeast
- 2 teaspoons tapioca flour
- 1 teaspoon hickory liquid smoke
- sea salt and black pepper to taste
- pinch of red pepper flakes (optional)
- parsley for garnish
Instructions
- In a bowl, add almond milk and tapioca flour, stir to dilute the tapioca. Set aside. Heat a stock pan with oil. Saute garlic and onion, add tomatoes, carrots, celery, and broccoli, stir to mix well. Season with nutritional yeast, liquid smoke, salt, and pepper, stir to mix, simmer for a minute. Remove from the heat.
- Place the veggie mixture in a food processor, process until smooth. Transfer the mixture back to the stock pan. Add almond milk and vegetable broth, stir, add more salt if needed. Simmer for 2-3 minutes or until well heated. Add a pinch of red pepper flakes and garnish with parsley.