It is officially winter and I'm making soup with all of the vegetables! This is a one pot wonder that comes together fast. It is easy to scale up, you could make double and have enough for the week, or freeze some of it for another time. It's pretty delicious for breakfast or chilled too. This recipe will yield five to six cups of soup.
Creamy Vegan Broccoli Soup
Ingredients:
1 head of broccoli
1 carrot
1 onion
2 stalks of celery including leaves
1 potato
3 cloves of garlic
½ cup nutritional yeast
3 tbsp + 1 tbsp olive oil
Water
Garlic powder
Sea salt or kosher salt
Cracked pepper
Directions:
Peel the potato, chop, and set aside. Separate the broccoli florets and chop the stems and set aside. Peel and chop garlic, and set that aside. Chop onion, celery, and carrots and then sauté in three tablespoons of olive oil and salt until soft. Add garlic. Cook until soft and season with salt and pepper. Add the potato and broccoli stems and florets, cover with water, about two inches higher than the broccoli. Simmer until broccoli and potato are soft and fork tender. Take it off the heat, add the additional tablespoon of olive oil, and using an immersion blender, blend until smooth and creamy. Season with garlic powder, salt, and pepper. Put it back on the stove, bring to a simmer and stir in the nutritional yeast, starting with a half-cup. Add more to taste. Simmer until slightly reduced and then blend one more time.
Top with microgreens (I used cabbage and sunflower microgreens). Scallions or chives are good too.
Enjoy!