Un-Cheesy Potato Broccoli Soup

• Vegan
• Gluten free

• Produce

  • 1 12 oz. bag Broccoli florets
  • 2 Carrots
  • 3 cloves Garlic
  • 2 1/2 lb Golden potatoes
  • 1 Onion, medium
  • 1 1/2 tsp Oregano, dried
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 32 oz. box Vegetable stock

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/2 cup Nutritional yeast
  • 1 Salt and pepper

• Oils & Vinegars

  • 7 1/3 tbsp Olive oil

Found on thewholeserving.com

Description

Ingredients

• 2½ lbs. golden potatoes, diced
• 2 carrots, washed,peeled and sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1½ teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 32 oz. box of vegetable stock
• 12 oz. bag of broccoli florets or one head of broccoli with florets cut into small pieces
• ½ cup nutritional yeast
• ⅓ cup olive oil
• ¼ teaspoon nutmeg
• salt and pepper to taste

Directions

• Place 2 cups of the diced potatoes and carrots in a medium stock pot with 8 cups of water and bring to a boil. Boil until vegetables are fork tender.
• While potatoes and carrots are boiling, heat 2 tablespoons of oil in a large stock pot, add in the onions and saute until onions are translucent. Add the garlic, oregano and thyme and salute for 1 to 2 minutes more, until fragrant.
• Add 1 container of the vegetable stock (4 cups), and the remaining diced potatoes, stir and bring to a boil, reduce heat a simmer until potatoes are fork tender.
• While potatoes are boiling remove smaller pot of potatoes and carrots from pot and place in bowl of blender. Rinse pot add in more water and bring to a boil and add in the broccoli cooking until just tender. You dont want them to overcook.
• Add nutritional yeast, ⅓ cup of olive oil and 1 cup of vegetable stock to blender bowl with the potatoes and carrots. Blend until smooth and set aside.
• When potatoes are ready coarsely smash them using a potato masher or fork.
• Pour the blended mixture into the smashed potatoes and add 2 cups of vegetable stock, broccoli florets and the nutmeg, stir to combine and simmer 1 to 2 minutes more.
• Add in more vegetable stock if needed. Taste and season with salt and pepper.
• Spoon into bowls, serve and enjoy!

Nutrition