Ingredients:
8 cups water
Broccoli florets- add as much or as little as you like. I use ½ head, and save stems for stir-fry
1 cup nutritional yeast* (NOT bread yeast)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried mustard
1 teaspoon turmeric
1 teaspoon Tellicherry black pepper
1 teaspoon Himalayan pink salt
1/4 cup millet flour
1/4 cup tapioca starch OR arrowroot powder
1/2 cup water
Directions:
Put all ingredients (except millet flour, tapioca starch and 1/2 cup water) in a 5 quart pan and bring to a boil. Turn down heat, cover pan and simmer for about 30 minutes- or until vegetables are tender.
May also be cooked in a pressure cooker for 10 minutes on highest pressure. Let pressure release naturally.
Instant Pot directions: Put all ingredients- except miller flour, tapioca starch and 1/2 cup water in 6 quart pot. Select “soup”, set time to 10 minutes. Let pressure come down naturally.
After soup is cooked, mix 1/2 cup water, millet flour and tapioca starch with wire whisk, then stir in to thicken.
Serves about 5 people.
* I buy mine a Vitacost.com.