Posted by Melissa Kinghttps://mywholefoodlife.com/2016/11/30/creamy-broccoli-potato-soup/

Creamy Broccoli Potato Soup

Prep Time 10 min Cook Time 20 min Serves 4 - 5 servings     adjust servings

A healthy and easy soup that freezes great. Very budget friendly too. Vegan and gluten free.

Ingredients

  • 3 golden russet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 heads broccoli, cut into florets
  • 3 1/4 cups vegetable broth , divided
  • 1 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • sea salt to taste

Instructions

  1. In a large stock pot , on medium heat, saute the onions and garlic in 1/4 cup vegetable broth , stirring often.
  2. Add the diced potatoes, nutritional yeast, and 3 cups vegetable broth to the pot, turn heat to medium-low, cover and simmer for about 10 minutes.
  3. Remove from heat and carefully blend the soup using an immersion blender .
  4. Add the broccoli and almond milk, put back on a low temp, cover and simmer for another 10 minutes.
  5. Remove from heat, salt to taste and blend through with the immersion blender again.

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Recipe Notes

This should last at least 5 days in the fridge and you can also freeze it for up to 6 months. Enjoy!

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