Servings: 4 servings
Calories: 328kcal
Ingredients
Soup
- 4 cups broccoli chopped in a food processor
- 2 cups chicken broth or vegetable broth
- 1 1/2 cups almond milk
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 small onion minced
- 2 tablespoons garlic herb seasoning to taste
- 1 teaspoon sea salt to taste
- 1/4 teaspoon turmeric powder
- 4-6 tablespoons tapioca flour
Fish
- 1 piece cod cut into 1" cubes
- 1 teaspoon olive oil
- garlic herb seasoning to taste
Instructions
- In a soup pot combine ingredients (except tapioca flour) for soup until hot, then sprinkle tapioca flour over soup and stir continuously until thickened. Do not over cook from this point on, because it will become too thick from the tapioca flour.
- Blend in a blender until soup reaches desired consistency.
- Toss cod with seasoning to taste and cook on a cast iron skillet with a drizzle of olive oil for 3-5 minutes until it flakes apart with a fork. Serve with soup.
Nutrition
Calories: 328kcal | Carbohydrates: 32g | Protein: 17g | Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 850mg | Potassium: 402mg | Fiber: 5g | Vitamin A: 550IU | Calcium: 60mg | Iron: 3.1mg
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