- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced (1/2 tablespoon minced)
- 6 cups roughly chopped broccoli florets
- 1 14.5-ounce can chicken broth (or vegetable)
- 2 1/2 cups almond milk, divided
- 1 1/3 cups canned coconut milk
- 1/4 cup nutritional yeast
- 2 teaspoons coarse salt
- 1 teaspoon ground mustard
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon paprika
- 2 tablespoons all-purpose flour
- Pinch of nutmeg (optional)
- In a large stockpot or Dutch oven, heat olive oil to medium-high heat. Add onions and garlic. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
- Add broccoli, broth, 2 cups of almond milk and coconut milk. Increase heat to high and bring to a low boil.
- Continue to boil soup until broccoli has softened, stirring occasionally.
- Reduce heat to medium.
- Add nutritional yeast, salt, mustard, turmeric and paprika. Stir to combine.
- In a small bowl, whisk together flour and remaining almond milk until smooth. Add to soup.
- Add nutmeg, and continue to simmer soup over medium until desired thickness is reached.