Broccoli, Celery & Carrot Soup

Photo is an artist's impression - see below for real food pic.

Ingredients
Pantry Items

• Extra-virgin olive oil
• Salt
• Pepper
• Plain Flour
• Nutritional yeast

Vital bits - Adjust the quantities to suit your appetite (remember to make extra for left overs) or how many drop-ins you may have to feed.

• Broccoli, chopped - use it all! The stems are extra tasty.
• Carrots, finely chopped - don't peel, just wash.
• Celery, finely chopped - use the feathery tops too. Full of flavour.
• Onion, finely chopped - I used a red one.
• Garlic cloves, finely chopped.
• Vegetable broth - I used the Massel Stock Cube - dairy, gluten free.
• Unsweetened Macadamia Milk (or another unsweetened plant milk)
• Coconut milk

Put it together

• Heat a couple of tablespoons of olive oil in a heavy based saucepan.
• Add chopped onion, garlic, carrot, broccoli and celery. Sauté until soft.
• Prepare about a cup and half of stock. I used one stock cube and some boiling water.
• Sprinkle veggies with a couple of tablespoons of flour. Fry and stir for a minute.
• Stir in stock and bring to a simmer. This will get thick and gooey. Add some more boiling water if too thick.
• Add about a cup of maca milk, a quarter cup of coconut milk and a couple of tablespoons of nutritional yeast. WHY? Because it has a nutty, creamy, salty flavour - go hard. It's good.
• Simmer for about 10 minutes until the veggies are soft.
• I blended mine a bit and it was semi chunky.
• Add a bit more hot water to thin if necessary.
• Eat. Try not to drool. If it's too hot it'll burn your chin.