Gluten Free Vegan Serves 8

• ½ Head Cauliflower Florets
• 2 Cups Broccoli Florets
• ½ White Onion Diced
• 1 Fennel Bulb Diced
• 2 Cloves Garlic Minced
• ½ Cup Parsley Fresh
• 1 Lemon Juiced
• 2 Cups Spinach
• 4 Cups Vegetable Broth
• 2 Tbsp Coconut Oil Raw
• ⅓ Cup Hemp Hearts
• 1 Large Sweet Potato Cubed
• ⅓ Cup Nutritional Yeast
• 1 tsp Turmeric Minced (Fresh)
• ½ tsp Red Pepper Flakes
• 1 tsp Sea Salt
• ½ tsp Ginger Minced (Fresh)

Directions:

In a large pot heat oil, onion, fennel, garlic, turmeric, ginger and salt. Once the mixture starts to become fragrant (2-3 minutes) add in potatoes and florets. Allow to cook for another 1-2 minutes stirring frequently to prevent burning. Next add in broth, lemon, and hemp to soup. You will want to increase the heat and bring to a boil. Let boil for 1-2 minutes and reduce heat to a simmer. Cook for 10-15 minutes and add in remaining ingredients. Continue to cook for another 10-15 minutes stirring off and on until potatoes are soft. Once potatoes are soft remove from heat and let cool for 4-5 minutes. Using a blender wand (or you can put into a regular blender if you go this route let cool prior for an additional 5 minutes) puree soup. Return soup to the stove and bring it back to desired temperature. Enjoy!