The Whole Food Plant Based Cooking Show
Creamy Broccoli Potato Soup
Calories: 178kcal
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!
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Equipment
Ingredients
- 2 onions diced
- 3 stalks celery diced
- 4 potatoes diced
- 2 liters vegetable broth low sodium
- 1 Tbsp onion powder
- 1 tsp dill
- ½ tsp cracked pepper
- 2 bay leaves
- ½ cup Nutritional Yeast
- 1 lemon juice
- 2 cups broccoli florets
- ½ cup cashews
- 1 cup water
Instructions
- Sautè 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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Nutrition
Calories: 178kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 30mg | Potassium: 722mg | Fiber: 6g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 2mg
