"cream" of broccoli soup

"Cream" of Broccoli soup

1 tbsp extra virgin olive oil

1 large onion, diced

1 large garlic clove, minced

4 cups veggie stock
4 cups broccoli florets
2 tbsp braggs aminos or soy sauce

2 tbps nutritional yeast, or more to taste

dash of cinnamon

3/4 c silken tofu

dash of paprika

black pepper to taste

heat oil in the bottom of a large soup pot. add onion and garlic and saute until browned and translucent. add veggie stock, broccoli and braggs/soy sauce. cook, covered, over medium heat, until broccoli is soft.
Using an immersion blender: add the tofu and nutritional yeast and blend until smooth.
Using regular blender: add about half the soup to the blender, add half the tofu and half the nutritional yeast to that and blend until smooth. Set aside in a seperate bowl and then repeat for remaining soup. Transfer all blended soup back to the pot.

Heat gently. Add paprika and cinnamon and stir well. Let simmer for a few minutes then taste and add pepper and any additional nutritional yeast.

I added some additional cooked broccoli florets, cut into tiny pieces, to add some different texture.

Last night was cheese pizza (a "yay no elbow lesions" treat) and green (red romaine/spinach) salads with dried cherries, pepitos, orange bell peppers and just balsamic vinegar and italian seasoning as a dressing. nothing too exciting or all that healthy, well, except for the salad part.