Creamy broccoli chowder with herb crusted cod. The perfect creamy and cozy soup for moody spring days. Paleo, dairy free, and whole30. Can be made ahead and frozen!

• 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

• 1 piece cod cut into 1" cubes
• 1 teaspoon olive oil
• garlic herb seasoning to taste

• 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

• 1 piece cod cut into 1" cubes
• 1 teaspoon olive oil
• garlic herb seasoning to taste

1. 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.
2. Blend in a blender until soup reaches desired consistency.
3. 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.