Healthy Broccoli Potato Soup

Yields 8 Servings

1 large red onion finely chopped

4 large carrots thinly sliced

2 pounds Yukon gold potatoes peeled & diced

19 ounce can white kidney beans drained & rinsed

1 large broccoli cut into bite size florets, approx. 8 cups of small florets

6 cups low sodium vegetable broth

½ cup nutritional yeast

1 teaspoon garlic powder

½ teaspoon dried thyme

sea salt to taste

1 cup unsweetened cashew milk or soy milk, or coconut milk (I used whipping cream)

Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.

Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.

Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.

Recipe comes from This Healthy Kitchen