Vegan- Creamy Broccoli soup



This soup was a real surprise, as it is one of those recipes where I didn't plan the outcome. I was just making lunch...an innocent lunch.

It all started with finding broccoli and onions in the freezer (I left them in a freezer bag before I went to visit my family in Argentina). As you know, I don't like to waste food, so I freeze everything I believe is about to expire or I cook it, and then I freeze it.

Then I decided to add potatoes to the mix, and some spices. Well, see it for yourself.

Ingredients (makes 3-4 servings)

  • 3 cups of broccoli - with stems

  • 2 small potatoes - peeled

  • 1 yellow onion - medium size

  • 1 garlic clove

  • 1 tbsp. nutritional yeast

  • 1/4 - 1/2 tsp. garlic salt

  • 1/8 tsp. nutmeg

  • 1 tbsp. olive oil

  • black pepper to taste

  • water

Instructions

  1. wash and cut the broccoli, onion, potatoes, and place them in a large pot with water, 1/4 tsp. garlic salt, nutmeg and a bit of black pepper. Make sure the water covers the veggies 1 or 2 inches.

  2. bring to boil for about 2 minutes, and then simmer until the potato is fully cooked, and remove from heat.

  3. pull out the veggies from the water and place them in a blender with the nutritional yeast, the rest of the salt, pepper, olive oil and 1 or 2 cups of the water used to cook the veggies (now homemade veggie broth).

  4. blend until creamy and smooth. Taste for flavor and thickness, and add more pepper salt or broth if needed.

  5. serve in a soup bowl, and drizzle olive oil on top.

Enjoy it with a slice of toasted bread on the side.

Note: I always save the water where I cook my veggies, as I use it to cook my grains with it.

Happy soup days!

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