Vegan Broccoli "Cheese" and Potato Soup

• Vegan

• Produce

  • 4 cups Broccoli florets
  • 2 Carrots
  • 1 Celery stalk
  • 1 clove Garlic
  • 1/4 Onion, small
  • 2 Potatoes, medium

• Refrigerated

  • 1 cup Almond milk, unsweetened plain

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Baking & Spices

  • 2 tbsp Flour
  • 1/3 cup Nutritional yeast
  • 1/4 tsp Paprika, smoked
  • 1 Salt and fresh ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on handfulofraspberries.com

Ingredients

• 1 tablespoon olive oil
• 1/4-1/2 small onion, finely chopped
• 2-3 carrots, sliced
• 1 celery stalk, sliced
• 1 clove garlic, minced
• 2 tablespoons flour
• 2 1/2 cups vegetable broth
• 1 cup unsweetened plain almond milk
• 2 medium potatoes, peeled and diced
• 4 cups broccoli florets, chopped into bite size pieces
• 1/3 cup nutritional yeast
• 1/4 teaspoon smoked paprika
• salt and fresh ground black pepper

Directions

• Heat oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic and cook until soft, about 3-5 minutes.
• Add the flour and stir until smooth. Add the broth, almond milk, and potatoes. Bring to a boil, then reduce heat, and simmer until potatoes are almost soft, about 8-10 minutes.
• Add the broccoli and return to a simmer. Cook uncovered until the broccoli is tender, about 5 minutes.
• Stir in the nutritional yeast and smoked paprika. Adjust salt and pepper to taste. Remove 1-2 cups of soup, scooping up as little broccoli as possible, and puree in a blender. Add back to the soup and stir.

Nutrition