Sunday, July 12, 2015

Creamy Broccoli Potato Soup

This simple soup can be made effortlessly on the stove in a large pot or in your pressure cooker. It is full of "green" nutrients and tastes amazing!

1 medium onion, diced small
2 cloves of garlic, minced
1 large head of broccoli, cut into florets
2 medium russet or Yukon gold potatoes, peeled and diced
5 cups of vegetable broth
Himalayan or sea salt and black pepper, to taste
1 cup unsweetened soy milk
1/4 cup nutritional yeast flakes (optional)

In a large soup pot, steamfry onions (with broth, if needed) until translucent.
Add garlic, potatoes, broccoli, pepper, and broth. Bring mixture to a boil.
Simmer, uncovered, for 20 minutes until veggies are tender.
Add the soy milk, nutritional yeast flakes, and salt to taste. Stir and taste to see if you have enough salt. Then, blend 3/4 of the soup in a high-speed blender (BlendTec or Vitamix) or a hand blender until very smooth. This will be the base of the soup. Add to remaining soup and serve!


Pressure Cooker Instructions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting.
Add the garlic, broccoli, potatoes, broth, and pepper. Set the pressure manually to 6 minutes with QUICK RELEASE.

Add the soy milk, nutritional yeast flakes, and salt to taste. Stir and taste to see if you have enough salt. Then, blend 3/4 of the soup in a high-speed blender (BlendTec or Vitamix) or a hand blender until very smooth. This will be the base of the soup. Add to remaining soup and serve!

Adapted from “1000 vegan Recipes” by Robin Robertson

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