Vegan, Dairy Free & Gluten Free

Ingredients:

1/2 Shallot Diced

3 Garlic Cloves Diced

2 Tbsp Olive Oil

3 Celery Stalks Chopped

1 Cup Frozen Peas & Carrots ( or fresh)

1 Large Head of Broccoli ( 3 crowns) cut up into small pieces

4 Cups Vegetable Stock

1 Cup Unsweetened Almond Milk

1 Tsp Salt

Optional (no longer Vegan/Dairy Free): 7 scoops Collagen powder (for protein), Nutritional Yeast or add Grated Cheese to the top

Directions: Add the Olive Oil to a Stock Pot, cook on low/medium heat and add the Shallot & Garlic. After 2-3 minutes, add the celery, peas and carrots. Keep stirring for another 5 minutes. Stir in the Vegetable Stock and Unsweetened Almond Milk gradually. Cook until it reaches a boil and then reduce to simmer for about 8 minutes. Add the broccoli. After 6-8 minutes the broccoli should be tender enough to blend. Use an Immersion Blender to puree the vegetables. Add in the collagen if you want to add protein to the soup and continue to blend. If you do not have an Immersion blender, blend the soup in a blender in small batches. Putting too much hot liquid in at once can blow the lid off the blender. Sprinkle the top with Nutritional Yeast or some grated cheese. Enjoy!