Creamy Broccoli Soup

Who doesn't like a nice cup 'o comfort?

This creamy broccoli soup is just the ticket on a chilly spring day. 

And all the ingredients can be found at any grocer. If you don't have the exact brand (like Nama Shoyu soy sauce), just use what you have! 

C.B.S.'s Cast de Jour:

Broccoli florets 3 cups (frozen works fine, too) 

Half a yellow onion (or more if desired)

Garlic 3 cloves

Carrots 1 cup

Nutritional Yeast 1/4 cup

Coconut Milk 1 cup

Soy Sauce (Nama Shoyu) 2 TBS

Sea Salt 1-2 tsp (to taste)

Pepper a dash (to taste)

Cayenne Pepper a dash (to taste)

Water 3 cups 

Note: If you want a mostly raw soup, make sure water is at room temperature. If you want a hot vegan soup, boil up that water! Nutritional yeast and most coconut milks are vegan, so this particular soup is not 100% raw. All nutrients will remain in tact if water is less than 118 degrees Fahrenheit. 

Place all ingredients in blender and blend until smooth. If consistency is too thick, add more water. If too watery, add more broccoli, carrot or onion.  

Play with the spices until it's to your tastes, making sure you never put too much salt in the whole batch, but just apply to your liking in your own bowl. 

Unless, of course, the blender is your bowl.

Comfort in a cup!