Just WOW! That’s what I said when I ate this vegan Broccoli Potato Soup. It’s intensely comforting, satisfying, and 100% vegan! It’s an easy healthy soup that everyone will enjoy.

The potatoes and nutritional yeast make this soup creamy, cheesy and healthy. Broccoli is cooked with the potatoes and then pureed to form the velvety base of this wholesome, flavourful soup. There’s just something comforting about eating this soup on a cold Canadian winter day, although I make and enjoy it all year around.

So simple to make, sauté the onions and garlic in oil until soft. Add in the potatoes, broccoli and vegetable broth and cook until the vegetables are slightly soft. Use the broccoli stalks as well, they are totally edible! Please don’t throw them away, they pack a lot of flavour. They’re crunchy, nutritious and taste just like broccoli. To prep your broccoli stalk for cooking, simply stand it on its flat side, and using a sharp knife, slice off the fibrous outer layer. The pale green interior is edible and can be chopped and cooked with the rest of the broccoli.

Once the potatoes and broccoli are very soft. Stir in the spices, herbs and nutritional yeast and then puree to your desired texture.

If you use a hand-held immersion blender, be extremely careful not to let the hand-held splash or splutter the very hot soup as you blend. You may want to wait until the soup cools, then blend it and reheat it when ready to serve.

If you use an upright blender, it is extremely important that the steam have a way to escape the blender while you puree because the soup will be very hot. Take out the removable center of the blender lid before blending to let the steam out. If the steam remains trapped inside, the lid will blow off when you press the ‘blend’ button and the soup will splatter all over your kitchen.

Ladle all the goodness into bowls and enjoy hot with a sandwich, salad or on it’s own!

Green Goddess Pasta

Saag

Succulent New Potatoes with Spinach (Aloo Palak)

Easy Palak Paneer (Spinach with Cheese)

Broccoli Potato Soup

Servings

Ingredients

• 1 onion chopped
• 2 Garlic Cloves chopped
• 2 Tablespoon Oil
• 4 Large Potatoes peeled and chopped
• 6 Cups Vegetable Broth (store bought or homemade)
• 4 Cups Broccoli roughly chopped
• 2 Tablespoon Fresh Oregano chopped
• 1 Tablespoon Fresh Thyme chopped Optional
• 1/2 Cup Nutritional yeast
• Salt and pepper to taste

Servings Ingredients 1 onion chopped 2 Garlic Cloves chopped 2 Tablespoon Oil 4 Large Potatoes peeled and chopped 6 Cups Vegetable Broth (store bought or homemade) 4 Cups Broccoli roughly chopped 2 Tablespoon Fresh Oregano chopped 1 Tablespoon Fresh Thyme chopped Optional 1/2 Cup Nutritional yeast Salt and pepper to taste

Instructions

1. Heat the oil in a large, heavy pan on medium heat.
2. When the oils begins to shimmer, add the chopped onions and cook until they are translucent (~ 3-5 minutes).
3. Add in the chopped garlic and cook until the garlic is soft and fragrant (~ 1-3 minutes).
4. Stir in the cubed potatoes, chopped broccoli and broth. Bring to boil.
5. Reduce the heat to low and simmer covered until all the vegetables are tender, about 20 minutes.
6. Remove from heat and stir in the herbs, salt, pepper and nutritional yeast.
7. Use a hand-held immersion blender and puree until creamy. The soup will be very hot so be extremely careful not to let the hand-held splash or splutter the soup as you blend. You may want to wait until the soup cools, then blend it and reheat it when ready to serve. If you use an upright blender, it is extremely important that the steam have a way to escape the blender while you puree because the soup will be very hot. Take out the removable center of the blender lid before blending to let the steam out. If the steam remains trapped inside, the lid will blow off when you press the ‘blend’ button and the soup will splatter all over your kitchen.
8. Taste and adjust the seasonings, if needed. Ladle into bowls and enjoy!