Potato Broccoli Soup

Potato Broccoli Soup that is creamy and dairy-free! This soup is easy to prepare and is perfect for the cold weather months.

Ingredients

Serves: 5-6 Time: 45 minutes

Potato Broccoli Soup

• 1-2 lbs golden or yukon potatoes, chopped
• 6 cups vegetable broth
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• black pepper to taste
• 1 tsp paprika
• 1/2 dried dill
• 1 cup raw cashews, chopped
• 6 Tbs nutritional yeast
• 1/4 tsp red pepper flakes
• Olive oil for sautéeing

Directions

1. Begin by preparing your vegetables.
2. Then, preheat a stock pot over medium heat.
3. Once hot, add enough olive oil to lightly coat the bottom and begin sautéeing the onions for about 5 minutes or until translucent. 
4. Next, add the garlic, carrots, and celery and cook for 5-7 more minutes.
5. Add the garlic, potatoes, cashews, vegetable stock, nutritional yeast, and seasoning.
6. Stir together, cover with a lid, and simmer on low, cooking for about 20-30 minutes.
7. Remove from heat then blend together with an immersion blender (or transfer to a blender) until creamy and smooth.
8. Return the soup to the heat, then add in the broccoli florets and cover with a lid. Cook for 3-5 more minutes.
9. Serve with chopped scallions, extra red pepper flakes, and croutons if desired, and enjoy!

Nutrition Information

Nutrition Disclaimer

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