What could be better on these cool fall nights than a Plant Based Creamy Broccoli Potato Soup? It is rich and creamy and hearty enough to satisfy even the biggest appetites. It is even better when you eat it with my Sweet Potato Flat Bread. This recipe will serve at least 6 so if you have leftovers, you can either freeze it for another meal or keep it in the fridge to eat for lunch the next day!
Ingredients
2 onions, diced
3 stalks of celery, diced
4 potatoes, diced
2 liters low sodium vegetable broth
1 Tbsp onion powder
1 tsp dill
1/2 tsp pepper
2 bay leaves
1/2 cup Nutritional Yeast
juice of one lemon
2 cups broccoli florets
1/2 cup cashews
1 cup water
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Instructions
- Satè onions and celery on medium high heat in a large soup pot for 5 minutes
- Add potatoes, spices and broth and let cook for 5 minutes
- Add lemon juice, nutritional yeast and broccoli
- Blend water and cashews together and add to soup
- Let cook for 30 – 35 minutes or until potatoes are cooked
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4 comments
Hey Jill, I am sure the recipe header is to be ‘Soup’ and not ‘Sop’. 🙂
Dr G has suggested that if we want the maximum cancer fighting properties of broccoli, i.e., the sulforaphane, we must either chop the florets at least 45 minutes before we add heat, or simply add a 1/4 – 1/2t of mustard powder, that supplies the missing enzyme that creates the sulforaphane. ‘Cept for the onion powder living here in NS, I have all the ingredients including the last head of broc that grew to 7″! Great recipe, thanks so much.
Oh my goodness! I waited at least two minutes before actually making this! A new wonderful record for me 🙂 This recipe is easy – I had all the ingredients already in the house – – -Another First! Its done now and I’m making some fresh bread to go with. I will give some to an omnivore friend who just had surgery. This one will become a favorite! My hubby will get both for lunch too. And he will die of happiness !!!!
That’s fantastic! Thanks Margaret