Sorry I’ve been MIA again, I had the flu for one week then spent one week recovering from the flu. The flu is bad this year. I don’t ever get the flu shot and I rarely get the flu, this is probably the first time in six years I’ve had the flu. But wow, the flu is a whopper this year. I had a fever of 101 for six straight days and I still have a cough, plus most days I’m taking a two hour nap.
I also had part one of radio frequency ablation on the left side of my neck last Thursday. I wanted this procedure done so much that I went out during a significant snow storm, we probably got a good 10 inches of snow. NYC public schools actually closed (which a very rare occurrence), my daughter was very happy. Radio frequency ablation is cauterizing of the nerve endings. Basically by burning the nerve endings and killing them it significantly reduces my everyday pain. I’ve had the procedure done before and it lasted for about nine months. So here’s to the next pain free nine months.
Anyway, I’m just getting back to cooking and was finally able to work on the broccoli soup recipe I’ve been testing for the last month. I wasn’t planning on writing this up so quick, but after posting some pics on social media I’ve had several requests for the recipe. So I’m sitting in bed, watching Star Trek, Deep Space Nine, in my pj’s as I write this.
I loved Panera Bread’s Broccoli Soup before being forced to go dairy free. After discovering nutritional yeast my life was changed. If you aren’t familiar with nutritional yeast, it’s a great cheese flavor substitute, plus it’s a great source of Vitamin B complex. Since then I’ve been incorporating it into anything I can think of.
There is a good amount of prep that goes into this recipe, but it’s not complicated. The prep is worth it for all the fresh ingredients. I didn’t measure the servings but I’m guesstimating it’s about 4 to 5 servings.
Start by dicing one yellow onion, then in a large stock pot melt 1 tablespoon of coconut oil over medium-low heat. When the coconut oil is melted add the diced onion and sauté till translucent, about 15 minutes.
While the onion is sautéing chop 2 celery stalks, 1 leek (or 2 small leeks), and shred 4 carrots in the food processor. When the onion is translucent add the chopped celery, leeks, and 4 fresh thyme stalks then stir. Then add the shredded carrots and stir.
Let the mixture continue to sauté while you chop 1 lb of broccoli. You want to use the entire broccoli stalk, the head and stalk. Quarter the stalk, the chop up into small pieces and chop the head up into small bite size pieces. Once the broccoli is chopped up add to the pot and stir.
Measure 4 cups of water, add to the pot, and stir. Then open 1 can of full fat coconut milk, add to the pot, and stir. Add 2 teaspoons sea salt and 1 cup of nutritional yeast, stir, cover, and let simmer for 45 minutes. Remove thyme stems. Serve and enjoy!