Creamy Vegan Broccoli Spinach Soup

Making a change to a Plant-Based Lifestyle...

Recently, for health reasons, I decided to change my diet to one that is plant-based. Like over 60 percent of Americans, I have suffered from a host of upper and lower GI issues and really wanted an answer to the problem. My husband and I watched a documentary called "What The Health" and were intrigued by the information given. The next day we went all-in with a trip to Trader Joe's and Whole Foods. 

So what did we do...We've eliminated all dairy products, eggs and most meat also. We have been eating small amounts of fish about 2 times a week and will probably re-introduce eggs into our diet when we can get them from a friend or farm that raises chickens locally (otherwise we probably won't eat them). We started eating at home, only going out three times during the last 6 weeks (once to a vegan cafe and the 2nd time to Chili's with the family, ordered the shrimp fajitas with none of cheese/sour cream etc., the 3rd trip to Bonefish Grill where they are extremely accommodating to diet needs).

So what were the results? 6 weeks later, almost all of our GI issues are gone and we feel great. As a side note, my husband, who has always had high blood pressure is off of meds completely, woohoo. 

I won't lie to you, I spend A LOT more time in the kitchen then I used to but don't mind at all as I'm now putting our health at the top of my priority list. I even bake now (a lot) so we have plenty of vegan cookies in the freezer, which by the way, I like better than regular cookies. I'm learning to bake bread in a Dutch Oven too.

Benefits...No GI issues, low blood pressure, normal cholesterol, and weight loss. The food is great and we have minimal cravings (bonus). I know what is in 85% of my food as it's mostly, whole and non-processed. This is a good feeling, particularly when you spend a day Googling food ingredients like Gelatin, Rennet, etc. It's also crazy that we know more about what is in dog food than human food. An example, most dog food commercials advertise by-products as a bad thing...in walks Gelatin for humans. It's made by boiling by-products. Why is it not ok for a dog but great for humans, LOL? Just a question.

No preaching here. I'm a big believer in doing what works for you as an individual. I just wanted to share this experience for those who might also be suffering from dietary health issues and let you know that there is an answer. Let's face it, we need to be healthy to keep on loom knitting and other crafting!

I hope you enjoy this recipe, it's so delish that you won't even miss the dairy!

• CREAMY VEGAN BROCCOLI SPINACH SOUP
• 1 spritz Avocado oil spray
• 7 cups chopped broccoli florets (Reserve 2 Cups for later)
• 3 Chopped carrots (Reserve 1 carrot for later)
• 3 ribs Chopped Celery (Reserve 1 rib for later)
• 2 cups Raw Baby Spinach (Reserve 1 cup for later)
• 1 medium finely chopped onion
• 2 cloves Garlic
• 3 Tablespoons Oat Flour
• 4 cups Low Sodium Vegetable Broth
• 2 cups Almond Milk
• ³⁄₄ cup Full Fat Coconut Milk
• ¹⁄₄ cup nutritional yeast flakes
• 1 teaspoon lemon juice
• 1 Tablespoon Soy Sauce
• 1 Cube Not-Beef Bouillon Cube (Edward & Sons Brand used OR Vegetable Bouillon)
• Black Pepper to taste

1 So easy in a Dutch Oven but works in any pot! You will also need a hand blender for blending the soup.

2 Spritz the bottom of your dutch oven with avocado oil. Heat on low. Add the broccoli, celery, carrot, spinach and onion (leaving the reserve to the side for later). Cook on low/medium heat for approximately 5 minutes. Add garlic and saute for 1 minute.

3 Sprinkle oat flour over veggies, stirring constantly to coat for about 1 minute.

4 Gradually add vegetable broth, almond milk and coconut milk, nutritional yeast, lemon juice, soy sauce, vegetable cube and black pepper to taste. Simmer the soup for 10 to 15 minutes or until veggies are tender.

5 Blend the soup to your liking, 1/2 to 2/3 of the soup smooth.

6 Add reserve vegetables to soup and simmer for 15 minutes on low with the lid on.

7 OPTIONAL (makes it extra delish!): Make Broccoli Croutons by Sauteeing broccoli florets in avocado oil and a little salt until brown on edges. Place on top of the soup and sprinkle a little vegan parmesan cheese on top too.

8 Enjoy! Serve with bread, a salad or your main dish.

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This soup is full of healthy veggies!