Yum! My husband said it had a good flavor. Cool! I wrote down this recipe so you could see what I added to today’s soup. Most times I just follow the formula of stock/broccoli/spices as my recipe. The seasonings are up to you. I always wing it. I open up my cupboard and add all the spices that might taste good in that soup. LOL yes it is that simple for me. 🙂 Here is my recipe:
16 oz. of broccoli florets (That is half a bag from Sam’s Club. $4 a bag, crazy cheap. This is about all that will fit in my Dutch oven soup pot.)

(2) boxes of stock (I used one beef stock and one chicken stock. Organic from Costco is my favorite.)

4 garlic cloves (Don’t worry about the kids because I use an emersion blender to blend it all smooth.)

2 t. Onion powder

1/4 c. Chives

2 t. Black Himalayan salt

1/2 c. Tomato paste

1/4 c. Nutritional yeast

1/4 c. Dulse (a seaweed for iodine)

1/3 c. Raw milk (This gets added when I am ready to serve up the soup. I fill each mug 1/3 full of raw milk, whisk with a fork to smooth out any lumps, and then fill the remaining 2/3 of the mug full with soup.)

Simmer this until a knife can easily pierce one of the thicker broccoli stems. Use an emersion blender to make it smooth. Add the raw milk to each mug. Done. So easy! So healthy! Enjoy!