Creamy Vegan Broccoli Soup with Turkey Tail Mushroom

Creamy Broccoli Soup with Turkey Tail Mushroom (Vegan, Paleo, Gluten Free)

Ingredients:

• 8 cups broccoli
• 2 carrots chopped
• 1 large zucchini or 2 small ones chopped
• 1/2 yellow onion
• 2 garlic cloves minced
• 1/2 cup raw cashews
• 1 cup nutritional yeast
• 4 cups veggie or chicken stock
• 1 tsp Turkey Tail mushroom extract powder
• 1 1/2 tbsp olive oil
• Juice of half a lemon
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion carrots zucchini and garlic. Season with salt and peeped and cook for 3- minutes. Add the broth, Turkey Tail Mushroom, cashews and bring to a boil, then reduce to a simmer. If you feel you need more liquid add 1 cup of water. Cook for 20-25 minutes or until veggies are tender.
2. Turn off heat and transfer everything to a blender. Add the nutritional yeast and lemon juice and purée until you’ve reached your desired consistency. I like mine on the thicker side but feel free to add another cup of broth if you prefer yours a bit thinner.
3. Transfer soup back to the pot and heat on low for an additional 10 minutes.
4. Serve and garnish with red pepper flakes or crushed salty crackers if desired. Enjoy your delicious Creamy Broccoli Soup with Turkey Tail Mushroom!

 

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