Broccoli & Potato Soup
Before going vegan I was a huge fan of broccoli and cheese soup. This hearty soup may not be as cheesy as the old soups I used to eat; however, it is very tasty and satisfying non the less. You may choose to top with soup with an extra sprinkle of nutritional yeast or shredded vegan cheese. Broccoli is high in anti-oxidant properties and protein and potatoes are rich in vitamins, mineral, healthy carbohydrates and fibre.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 Tbsp. coconut oil
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 1 cup celery, chopped
- 5 to 6 cups broccoli florets, chopped
- 4 medium white potatoes, chopped
- 3 cups vegetable broth
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. fresh lemon juice
- 1/2 tsp fine sea salt, adjust to taste
- 1/4 tsp. freshly ground black pepper, adjust to taste
- 3 tsp. chickpea miso
In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently.
Cook for about 3 to 5 minutes.
Add the celery, broccoli and potatoes. Sauté for a few minutes.
Add the broth, nutritional yeast, lemon juice, salt, and pepper.
Cover and simmer over medium heat, for about 15 minutes, until the potatoes are tender.
Add the chickpea miso.
Carefully transfer the soup into a large food processor or blender (you might have to do this in two batches).
Blend until smooth and place back into the pot.
OPTION: Top with extra nutritional yeast, vegan shredded cheese, sriracha or other desired spices.