Broccoli Potato Soup

Healthy Broccoli Potato Soup

Broccoli potato soup is a little creamy, a little chunky, and a lot of delicious. This tasty soup recipe is warming, nourishing, and 100% wholesome.

Ingredients

• 
  1 large red onion finely chopped
• 
  4 large carrots thinly sliced
• 
  2 lbs Yukon gold potatoes peeled & diced
• 
  19 oz can white kidney beans drained & rinsed
• 
  1 large broccoli cut into bite size florets, approx 8 cups of small florets
• 
  6 cups low sodium vegetable broth
• 
  1/2 cup nutritional yeast
• 
  1/2 tsp thyme
• 
  1/2 tsp garlic powder
• 
  1 cup unsweetened cashew milk or soy milk, or coconut milk
• 
  sea salt to taste

Instructions

• Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
  
• Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
  
• Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added 1/2 a teaspoon at this point, but salt to your taste. Then serve and enjoy.