Low-Fat Smoky Broccoli Potato Soup

Ingredients:

4 rounded cups of chopped 1/2 inch pieces of russet potatoes (I used yukons)
2 cups water
Salt and pepper to taste
1/2 cup finely chopped onion
3 - 4 large garlic cloves, minced
1 1/2 tsp smoked paprika (you can sub with regular paprika if you like)
2 heaping cups broccoli florets
1/2 cup lite canned coconut milk (if you don't want to use coconut, make sure to select another creamy plant based milk, such as cashew or soy)
3 Tbsp nutritional yeast (add more if you want a more cheesy flavor)
2 Tbsp dill pickle juice (gives depth of flavor and aids in giving a somewhat cheesy flavor)

Instructions:

Wash and chop your potatoes.  You can leave the skins on since that is where the vitamins are and adds more fiber.  Cut them into 1/2 cubes and add to a pan.  Add the onions, paprika, garlic and water. Stir well and bring to a boil.  When it boils, put a lid on the pan and cook until potatoes are tender.

For crispy potatoes on top, put 2 cups of cubed potatoes on cookie sheet covered with parchment paper.  You will cook these the same time you cook the broccoli.

While the potatoes in the pot are cooking, preheat the oven to 375 degrees and line another cookie sheet with parchment paper.  Season both the broccoli and potatoes with salt and pepper.  Cook the potatoes on the bottom rack and the broccoli in the middle.  Cook them for 15 minutes, and remove the broccoli.  Move the potatoes to the top and cook an additional 10 minutes or until crispy and browned.

After the potatoes in the pan are tender, add the coconut milk, nutritional yeast and pickle juice.  Using a handheld immersion stick blender, blend until all the potatoes
are smooth and the soup is creamy and thickened.  Taste and adjust spices if necessary.

Lastly, stir in the cooked broccoli and top with baked potatoes if using and serve immediately.

This soup will thicken a lot in the fridge overnight, so you can add a little broth to thin it out if desired and reheat on very low heat on the stove.  


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