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.

No comments: