Vegan Creamy Broccoli Potato Soup

Vegan Creamy Broccoli Potato Soup

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 medium potatoes, peeled and diced

• 3 cups broccoli florets

• 2 carrots, sliced

• 4 cups vegetable broth

• 1 cup unsweetened plant-based milk (such as almond or oat milk)

• 1 cup canned coconut milk (for extra creaminess)

• 1 tbsp nutritional yeast (optional, for cheesy flavor)

• 1 tsp dried thyme

• 1 tsp dried parsley

• Salt and pepper, to taste

• Fresh spinach or kale (optional, chopped)

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Instructions:

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add chopped onions and garlic. Sauté until soft and fragrant (about 5 minutes).

2. Add vegetables:
   Add diced potatoes, broccoli florets, and sliced carrots to the pot. Stir to combine.

3. Add broth and seasonings:
   Pour in the vegetable broth, then add thyme, parsley, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes or until the potatoes and vegetables are tender.

4. Blend part of the soup:
   Using an immersion blender, blend about half of the soup until creamy but still chunky. (Alternatively, you can transfer half of the soup to a blender, blend, and return it to the pot.)

5. Add plant-based milks:
   Stir in the plant-based milk and coconut milk. Heat gently for 5 more minutes. If using, add nutritional yeast for a cheesy depth.

6. Add greens:
   If you want, stir in some chopped spinach or kale and cook until wilted (2-3 minutes).

7. Taste and adjust:
   Taste the soup and adjust seasoning with more salt and pepper if needed.

8. Serve:
   Ladle into bowls and enjoy warm!