Cream of Potato and Broccoli Soup
Ingredients:
1/2 Yellow onion, we always use sweet. You can also use leeks (chopped)
4 cloves of garlic
2 lbs yukon gold potatoes (scrubbed, and diced. Leave the skins on them if you like)
1 large carrot diced
1 celery stalk diced
1 cup raw cashews
7-8 cups vegetable stock (low sodium)
1 lb broccoli florets
5-6 Tbls of nutritional yeast (hubby doesn't like it, so I just add it to my individual servings)
pinch of salt
pinch of red pepper flakes
1/3 cup fresh chives for garnish
1/2 tsp. turmeric (optional)
Instructions:
In a large pot, place your onions and saute them in a bit of water until translucent.
Add the salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid, and let them continue to cook until the carrots are tender.
Add the garlic, potatoes, cashews and veggie stock and bring everything to a simmer. Stir in the nutritional yeast if using, cover with the lid and cook for 20 minutes or until the potatoes and cashews are soft.
Transfer the soup to a powerful blender and carefully puree until silky smooth. I have a blendtec, and it does a great job.
Transfer the soup back to the pot, and add the broccoli and cook to the tenderness that you like.
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