Thiccc Broccoli and Potato Soup
Ingredients
- 2 tbsp olive oil or coconut oil
- 1 large red onion finely chopped
- 4 large carrots sliced into thin rounds
- 1 kg potatoes peeled & diced into 1.5 cm cubes
- 400g can cannellini beans drained & rinsed
- 1 large broccoli cut into bite size florets
- 6 cups low sodium vegetable stock
- ½ cup nutritional yeast
- 2 cloves of garlic crushed
- ½ teaspoon thyme
- 1 cup coconut milk or other nut milk
- sea salt and pepper to taste
Method
1. Heat oil in a large pot. Add the onion and carrots. Sauté until slightly softened, about 2 minutes.
2. Add the potatoes, beans, broth, nutritional yeast, thyme and garlic to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork.
3. Add the broccoli and simmer 5 more minutes.
4. Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies.
5. Puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids.
6. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt and pepper.