Vegan Broccoli Soup
Equipment
- Immersion Blender or High Speed Blender
- Stove
- Potato Peeler
- Measuring Cups and Spoons
- Soup Pot
Ingredients
- 6 Whole Medium Potatoes
- 2 Cups Fresh or Frozen Broccoli
- 1 Teaspoon Paprika
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1/3 Cup Nutritional Yeast Optional
- 1/2 Tablespoon Italian Herbs Optional
- 1 Cup Shredded Vegan Cheddar Cheese
- 1-2 Whole Carrots Optional
- Salt and Pepper Optional
Instructions
- In a soup pot bring 6 to 7 cups of water to a simmer and place your peeled potatoes with the carrots to cook for 20 minutes. For the sake of simplicity and time I did not cube my potatoes but this is an additional step you can take if you prefer.
- Once your potatoes are cooked you should be able to put a fork easily in your potatoes.
- Add your powdered and dry seasonings at this point do not forget to add your preferred salt measurement. I used 1 teaspoon salt and 5 cracks of black pepper.
- If you have an immersion blender now is the time to to use it making sure that there isn't big chunks of potatoes or carrots in your soup and add your frozen broccoli. Simmer for 6 more minutes
- Once all your flavors have had time to develop add your broccoli. You can choose to add the broccoli right after you blend your soup but I like broccoli with a bite so I add it towards the end. Simmer for 4 more minutes.
- Shred your vegan cheddar block if you do not have the shreds.
- Pour yourself and your family a bowl and top with the vegan cheddar shreds.
Notes
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