Imagine a dreamy, creamy soup made of all healthy ingredients that can be thrown together in under 45 minutes! It's hard to believe this vegan soup is also gluten and dairy-free! The yuca gives this it a creamy consistency without the need for dairy, as well as makes it super filling. So incredibly simple to make! So incredibly delicious and satisfying!
Meanwhile, in a separate pot, boil 4 cups of filtered water.
Add chopped onion and cauliflower, along with 1 teaspoon Jada Chicken Salt and cook for 20 minutes.
Drain water from boiled yuca.
Place cooked, drained yuca, along with contents of second pot, into a Vitamix or blender and combine until smooth. (An immersion blender may also be used.)
Return blended soup to the pot and add broccoli. Cover and cook on medium heat for 5-8 minutes until broccoli softens. *Stir often with a spatula to ensure it doesn't adhere to the bottom of the pot.
Using a ladle, remove about half the soup contents and place back into blender. Combine until smooth. Place blended soup back into the pot and stir. This creates a creamy soup with some chunks of broccoli. If a fully creamy soup is preferred, cook broccoli along with cauliflower and onion in step 3.
Serve immediately!
Note: My husband wants me to mention that while this recipe is delicious as a soup, he also enjoyed putting it on top of chicken and vegetable dishes as a sauce! Good to know!!!