With winter coming up, it's time for soup! Here are a couple of Pharm Table's specialties.

"Cream" of Broccoli Soup

Yields 5 8-ounce servings

• 1 tsp minced ginger, fresh

• 1 tbsp minced turmeric, fresh

• 1 cup yellow onion, julienne

• 2 garlic cloves, peeled

• 2 tbsp coconut oil, MCT

• ¼ cup nutritional yeast

• ⅓ cup hemp seeds (optional)

• 1 cup cashews

• 2 quarts of water or vegetable broth

• 2 broccoli crowns, with stems

• 2 collard leaves, trimmed

• ¼ tsp Spirulina

• Himalayan salt, to taste

• Lemon or lime juice, to taste

• Garnish: cashews and hemp seeds

1. Using an electric pressure cooker, sauté the onion, garlic, ginger and turmeric in ¼ cup water.

2. Add the MCT coconut oil followed by the nutritional yeast.

3. Allow the yeast to form a roux with the water and oil.

4. Gradually add the remaaining 2 quarts of water or broth.

5. Add broccoli crowns and collard leaves. Trim the broccoli stems with a vegetable peeler and roughly chop. Add the cashews and hemp seeds and pressure cook on manual setting for 4 minutes.

6. Add spirulina. Blend the ingredients until smooth and season with salt and lemon or lime juice to taste.

7. Garnish with cashews and hemp seeds.

8. Serve warm.