This is a soup that I made by accident when I was trying to create a soup for a friend who was healing from minor surgery. I had sold out of our 'Cheesy' Broccoli Soup at the shop the other day. I ran out the ingredients I needed to make another pot, so I had to improvise. The result may have been my most delicious soup yet. When people tasted this bright red soup, they loved it!
1 T avocado oil
1 c each of chopped celery, onion, carrots, broccoli stalks and 4 cloves garlic
1 sprig fresh rosemary
Sauté for a few minutes til fragrant.
Add 1 c veggie broth to make a thick veggie slush
In a blender put
1 c of the sautéed veggies
1 cup white cannellini beans, salt, pepper and thyme.
1 chopped medium size beet
1 c chopped yellow pepper
1 c chopped orange pepper
3/4 c nutritional yeast
1 c CoCoFir
Return this mixture to the pot of veggie slush. Add
3 c veggie broth
2 c broccoli or cauliflower florets and stalk slices
1 c carrot slices or chunks
Let simmer for another 20 minutes til the cruciferous veggies are tender. This soup may scare people who don't like beets, because it does come out a bright pink, but everyone who tasted it, loved it. Enjoy and know you're blood and gut will be thanking you. If you have to time to bring it to a friend, I'm fairly certain they will be wanting more. Enjoy!