Well guess what today is Friday...YEAH!
The soup was quite simple, most of the cooking was actually completed by my husband (I have to give him credit where credit is due).
4 Tbsp Earth Balance
1 1/2 C chopped onion
1 medium green pepper chopped
4 C broccoli stalks chopped
1 C broccoli florets thinly sliced
1 tsp salt
2 1/2 C vegetable stock (or water)
2 C almond milk (unsweetened and regular flavor)
1/2 C Greek yogurt
1 bay leaf
pinch of allspice
dash of tamari
dash of thyme
pepper to taste
In a pot put your Earth Balance, onions, and bay leaf. Saute the onions until they are transparent on medium to medium-high heat.
To the mix add your green pepper, broccoli stalks, and vegetable stock. Continue the cooking process until the veggies are softened.
In a separate pot steam your broccoli florets.
Remove the bay leaf from your large pot and then pour your mix and almond milk into a blender and blend until smooth.
Pour back into the large pot and add in your florets and Greek yogurt.
Mix until everything is incorporated and serve immediately.
Would you like a taste?
Look how yummy and chunky it is.
This was pure deliciousness in a bowl.
Don't believe me?
Here is my bowl once I was done.
I rest my case.
The soup was creamy and yet not to heavy (thanks to the Chobani plain Greek yogurt).
I hope you will give it a try and let me know if you do. I would love to see how your creation turns out.
Also be sure to enter my sriracha hot sauce giveaway that is ending tonight (I am super excited to share this with one of you my wonderful readers).
Have a great weekend.
Weather here today is 77 so I have a hard time realizing that it is still winter.
Is the weather nice where you are? What sort of plans do you have for the weekend? I plan for lots of time outdoors!
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset