Broccoli Potato Soup
Ingredients
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!