Broccoli seems to be the theme this month. I keep on getting a bunch in my organic basket, but I’m not complaining! I love broccoli and I love soup in the winter, so here’s the best of both worlds. This soup is a light meal and the taste is not overpowering. It was adapted from a Dr. Weil recipe.
2 cups vegetable stock
1 large bunch broccoli, chopped
5 cloves garlic, finely chopped
4 tsp grated ginger
2 cups almond milk
2 tsp soy sauce
1/2 cup red onion, finely chopped
1/2 tsp black pepper
Pinch hot chili flakes
In a pot, bring the broth to a boil. Add the broccoli, garlic, and ginger. Reduce the heat to low and cover. Cook for about 5 minutes then remove from heat. Blend with a hand blender, then add the almond milk, soy sauce, pepper, and chili flakes. Warm up again over low heat, serve in bowls, and sprinkle with the red onions.