This simple Paleo version of cream of broccoli soup will surely win over any soup fans in your family; who will swear that you added dairy to produce such a creamy smooth flavor.

My secret ingredient is nutritional yeast, which will give the soup its smooth creamy cheese flavor.

Yields: 3-4 servings. This recipe is easily doubled and should be stored in the refrigerator.

Ingredients:

3 heads of broccoli — Just normal sized heads of broccoli not the monster-sized ones — cut the steams off

1/4 white onion, chopped

2 carrots, chopped and shaved

1 celery stalk, chopped

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder

2 tsp nutritional yeast

1 bay leaf

16 oz unflavored unsweetened almond milk

1 tbsp ghee or olive oil

Directions:

Steam the heads of broccoli until fork tender. Place broccoli in a large processor.

In a large pot, head the ghee/oil over medium heat.

Add the onion, carrots, and celery to the pot.

Season the vegetables in the pot with half of the salt and pepper and all of the garlic powder: 1/8 tsp black pepper, 1/4 tsp salt, 1/4 tsp garlic powder.

Stir the vegetables and continue to cook until softened.

Add the softened vegetables to the processor and begin to blend with the broccoli until smooth.

Add the almond milk to the pot. Add the bay leaf to the milk.

Remove the blended vegetable mixture and add it to the pot of almond milk.

Stir well to mix. If you spot any large pieces of vegetables in the pot you may remove them and re-process until smooth.

Add the remainder of the spices to the pot: 1/4 tsp salt, 1/8 tsp pepper, and the 2 tsp of nutritional yeast. Stir well.

A pot of my creamy broccoli soup.

Allow the soup to come to a light boil, then cover and simmer for 15 minutes.

Enjoy.

My creamy broccoli soup garnished with additional nutritional yeast to give it that “broccoli cheese soup” taste.