Broccoli “Cheddar” Soup (Paleo/Vegan)

There’s a full moon tonight. Today, I have felt the wrath of people who are “lunatics” so to speak. My emotional status is at about a 1 out of 10. I usually keep this stuff pretty vague but let me tell you what happened.

I was driving to work out in the West end of Edmonton and the man in front of me slammed on the brakes. I, not knowing what his deal was, switched over to the next lane. The man followed me and got out of his car at the red light. I fumbled to lock my doors when I saw he was coming for me. He starts hitting my window repeatedly while yelling at me. I grab my phone and use it for the first time apparently and take 3 tries to call 9-1-1. The man is frustrated that I’m looking at my phone and starts punching and kicking my car. There’s tons of people watching and nobody is doing anything. He followed me for the next 10 minutes while I stayed on the phone with the police. Then I went to work.

I’ll stop there but I had 3 more run-ins of people completely losing their shit on me today, unprovoked. I really like to look deep down and wonder what the meaning of everything is but I don’t have much for this. I’m having a glass of wine and petting my fluffy blanket in my highly secure apartment building where everything is safe and nicely moonlit. Enjoy the soup!

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Ingredients

2-3 large red potatoes, peeled and cubed (depending how thick you want it to be)

2 large carrots, peeled and chopped

1 head organic broccoli, cut bite size

1 jalapeno

1 carton organic vegetable broth

1 can full fat organic coconut milk

2 tbsp nutritional yeast

2 tsp mustard powder

1 tsp sea salt

1 tsp turmeric

1/2 tsp cayenne

1/2 black pepper

 

Instructions

Steam carrots, jalapeno and broccoli stems.

Boil potatoes.

Blend carrots, potatoes and jalapeno with half the vegetable broth, nutritional yeast, mustard powder, turmeric, sea salt, pepper and cayenne. In a large stock pot, uncovered on medium head, add pureed mixture to the coconut milk, remaining broth and the broccoli florets. Simmer on low for 20 minutes or until florets are softened.

Serve hot. Bone Apple Teeth.

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