Italian Broccoli Soup (Low Carb & Plant-Based)

Prep the broccoli by washing and chopping into florets. Add the broccoli to a pot, along with vegetable broth, chopped garlic, salt, and black pepper. Bring to a boil, then cover and reduce heat to a low simmer. Cook for 30 minutes. While it cooks, drain and rinse the Palmini rice. Once soup is at 30 minutes, remove the lid and using a potato masher or spoon, mash the broccoli, leaving just a few chunky pieces. Add the low carb rice and 2 tbsp olive oil, mixing through. Allow to continue to cook for another 5-10 minutes, just enough for the rice to soak up the broth. If enjoying the side of tofu toast: Place the pan-fried tofu on the toast and top with vegan feta. Place in the oven under broil to melt the cheese. Plate your soup and top with more cheese and a touch more olive oil if desired.