VEGAN CREAMY BROCCOLI POTATO SOUP

Vegan Creamy Broccoli Potato Soup (Dairy-Free & Oil-Free)

Don’t let the fact that this soup is vegan fool you. It’s creamy, cheezy, loaded with healthy veggies and very comforting! Great on a cool day or paired with a salad on a warm day.

INGREDIENTS

• 2-3 medium Yukon Gold potatoes (diced)

• 2-3 medium carrots (diced)

• 1/2 head of cauliflower (diced)

• 1/2 onion (diced)

• 1-2 garlic cloves (minced)

• 15oz. can Great Northern or cannellini beans (rinsed)

• 1/2 cup nutritional yeast

• 1/2 tablespoon lemon juice

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 10oz. bag frozen broccoli (steamed)

• 1 1/2 - 2 cups hot water (reserved from boiled vegetables)

METHOD

1. In a large pot with a lid, add potatoes, carrots, cauliflower, onion, garlic and enough water to completely cover them. Cover and boil until tender. Be sure to keep the water, you’ll be adding it back into the recipe later.

2. While the vegetables boil, steam the broccoli until fork tender. Once done and cool enough to handle, chop broccoli into bite-sized pieces and set aside.

3. When the vegetables are finished boiling and slightly cooled, add all the ingredients EXCEPT the steamed broccoli to a high speed blender (or use an immersion blender) to blend until smooth and creamy.

4. Pour back into the pot or a large serving bowl and stir in the broccoli. Serve and ENJOY!!!

Makes 6-8 servings