Prep Time: 5-10 minutes
Cooking Time: 30 minutes
- 2 tablespoons avocado oil
- 1 leek, green top discarded, white section sliced into ½ inch thick rounds
- 2 garlic cloves, minced
- 1 head broccoli, stem discarded, and cut into florets (= approx. 4 cups)
- 3 cups chicken or vegetable stock
- 1 bay leaf
- ¼ teaspoon ground turmeric
- ½ cup nutritional yeast
- Sea salt and freshly ground black pepper to taste
1. Melt the avocado oil in a large soup pot set over medium-high heat.
2. Sauté the leeks until they begin to soften, roughly 3 to 4 minutes.
3. Add the garlic and cook it until it is fragrant. Stir in the broccoli and combine everything well.
4. Sauté the mixture for an additional 2 minutes, then add the stock, bay leaf and turmeric. Lower the heat, cover the pot, and let the soup simmer for 20 minutes.
Before serving, stir in the nutritional yeast and season with salt and pepper to taste. Serve warm.