2 cups chopped cauliflower florets, fresh or frozen (about one small head of cauliflower)
3 cups veggie broth
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons tamari
3 tablespoons nutritional yeast
2 tablespoons hulled hemp seeds
Avocado oil, to cook with
Fine grain sea salt
Fresh thyme and black pepper (optional, but recommended)
Heat a large pot over medium-high. Drizzle with enough avocado to finely coat bottom, then add broccoli and cook until beginning to brown. Transfer broccoli to a plate and sprinkle with salt, reserving oil in pot.
Add a bit more oil to the pot, so there’s enough to coat the bottom with a thin layer. Return to medium-high heat and add the carrots, onion, cauliflower, and a pinch of salt. Cook until the veggies are just beginning to brown, about 5 minutes.
Turn heat to low and add the veggie broth, garlic powder, onion powder, and tamari. Cook until the cauliflower and carrots are easily pierced with a fork, about 5 more minutes. Remove from heat and add nutritional yeast and hemp seeds and few leaves of fresh thyme and a bit of black pepper, if using. Blend until smooth.
Now, you can either pulse in the broccoli until it’s speckled throughout but not fully blended, or simply add it on top. Garnish with additional thyme leaves and black pepper if desired. Serves 2.