Sorry I’m giving you another soup recipe today but I just love soup. Soup recipes are usually healthy and easy to make, they are an easy way to add more vegetable to your diet, and they make you feel all warm and cozy inside. They also make excellent leftovers, which means more delicious food for less work.
This recipe is the updated version of one of my favorite soups before I went vegan. I love this soup because it’s a combination of my two favorite kinds of soup: broccoli cheese soup and potato soup. To veganize this soup, the milk is replaced with almond milk and cheese is replaced with nutritional yeast. To make this soup deliciously creamy, you just take a small portion of the soup, blend it up, and add it back to the pot (you could also use an immersion blender if you have one). I had my doubts, but the vegan version of this soup tastes much better than the old version (it’s healthier too!).
- 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
- 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.