Nutritional yeast + Broccoli + Potatoes that’s drinkable.
What a beautiful mix of easily digestible fiber, iron, b vitamins, and vitamin C!
Broccoli soup as a vegan simply doesn’t taste like the heavy cream stuff you buy as a non-veg unless you want to use copious amounts of faux cheese. I do not. I prefer whole ingredients as much as possible, so I utilized the thickness of potatoes and extra nutritional yeast to get closer to that heaviness we know and love about broccoli soup, but without the saturated fat and cholesterol!
Cheezy Broccoli Soup
5 medium golden potatoes, chopped
1 yellow onion, chopped
1 bag/head broccoli (Trader Joe’s makes an easy organic bag)
2 T oil (I used EVOO)
3-5 cloves garlic (or 1tsp powder)
1 T dried oregano
1 teaspoon dried thyme
4c of vegetable stock (or 4 c water + 2 veggie bullion)
¾ cup nutritional yeast
⅓ cup olive oil
Unsweetened nondairy milk of choice (varies between ½-1 cup)
Nutmeg, salt and pepper to taste
Place washed, chopped potatoes in a large pot (stock pot) with water to cover and bring to a boil. Boil until tender, strain, and replace back into pot with broccoli and veggie broth/stock on low.
While potatoes are boiling, heat 2 tablespoons of oil in a large skillet, add onions and sauté until onions are translucent. Add the garlic, oregano and thyme and sauté for a couple more minutes, until fragrant.
Add onion mixture to potatoes and stir in nutritional yeast.
Puree via immersion blender (a worth-while investment) or by scooping cups into a blender.
Slowly stir in milk to desired consistency.
Add a dash of nutmeg, pepper, and salt to personal taste.
I topped mine with hemp hearts for added omegas, protein, and GLA.
Enjoy a beautiful bowl of warmth without guilt!