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Cheezy & Creamy Broccoli Soup! 🌱🌿
By @janetsmunchmeals
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Serves: 3
Ready in: 40 minutes
1 small yellow onion, finely chopped
2 tbsp avocado oil
1 tbsp plant-based butter
1 tsp Māla Girl Sparkle Salt
1 large carrot, finely chopped
3 tbsp all-purpose flour
2 cups filtered water
1 ½ cups oat milk
½ cup full-fat canned coconut milk
½ tsp garlic powder
4 tbsp Māla Girl Cosmic Curry
2 cups (firmly packed) broccoli florets (cut small to cook quickly)
2/3 to ¾ cup plant-based cheddar shreds, to taste
¾ cup chickpeas, drained and rinsed
Baguette slices plus more plant-based butter for serving
Preheat large pan or soup pot on medium heat, add onion, avocado oil, & plant-based butter. Stir, cook 4 to 5 min on medium-low. Add Sparkle Salt & carrots, stir, & cook another 5 min, stirring occasionally.
Add flour, stir to incorporate, then slowly drizzle in water, constantly stirring. Slowly stir in oat milk & coconut milk, stirring. Add garlic powder, Cosmic Curry, and broccoli florets. Stir well, cook at gentle simmer, partially covered, stirring occasionally, for 10 to 15 min until broccoli & carrots are tender.
Turn off heat. Scoop out around 1 ½ cups soup, add to blender. Very carefully, blend soup until smooth, add back to the pan. Stir well, add cheddar shreds & chickpeas. Stir until cheese is melted, heating pan on low if needed.
Toast baguette slices and spread with plant-based butter as desired. Serve Soup with baguette.
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