Ingredients
Scale
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: nutritional yeast for a cheesy flavor
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant.
- Add the diced potatoes and broccoli florets to the pot, stirring occasionally for a few minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes and broccoli are tender, about 15 minutes.
- Stir in the coconut milk or cashew cream, then season with salt and pepper to taste.
- Blend the soup with an immersion blender until it reaches your desired consistency—smooth and creamy or slightly chunky.
- Serve warm, optionally sprinkled with nutritional yeast for an extra cheesy flavor.
Notes
Don’t skip sautéing the onions and garlic for a wonderful base flavor. Use full-fat coconut milk for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free