INGREDIENTS
1 tbsp
Olive Oil
1
medium Yellow Onion, diced
1 1/2 tsp
minced Garlic
1/2
cup Nutritional Yeast
5
Carrots, peeled and sliced into 1/4 inch rounds
8 cups
Hot Water
1
package Bear Creek Cheddar Broccoli Soup Mix
8 oz
Broccoli Florets
2 oz
chopped Kale Leaves