CREATED AND PUBLISHED BY: ALBERT GIBOSSE – BLUE LABEL WEEKLY MAGAZINE [ HTTPS://BLUELABELWEEKLYMAGAZINE.COM/ ] SPONSORED BY: AMERICA’S FOOD BASKET SUPERMARKETS MASSACHUSETTS LOCATIONS [ HTTPS://AFBMALAUNCHPAD.WORDPRESS.COM/ ]
Author: Albert Gibosse – Blue Label Weekly Magazine
Serves: serves 6
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6 cups chopped broccoli florets and stems, separated, about 1 lb.
1 cup broccoli florets for garnish
2 1/2 tablespoons coconut oil
1 1/2 tablespoon fresh lemon juice
1 medium red or yellow onion( diced )
1 tsp tumeric powder
1/2 tsp ginger powder
1 cup chopped celery
1 cup chopped carrots
1/4 tsp clove powder
2 small yukon gold potato, diced
4 garlic cloves, minced
4 cups croutons/cubed bread or
4 cups vegetable broth, divided
3/4 cup raw cashew
1 teaspoons apple cider vinegar
1 cup fresh dill
½ teaspoon sea salt, more to taste
freshly ground black pepper
Cooking Directions
Heat the coconut oil in a large pot over medium heat and sauté the onion for 6 minutes or until softened
Other Great Vegan recipes:
Delicious Vegan Cashew Nut Stew With Green Beans and Eggplant Recipe by Blue Label Weekly Magazine
Quinoa, mix-vegetables and Black Beans Recipe
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