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Recipes

Deliciously Creamy Plant Based Broccoli Potato Soup

December 29, 2020

Deliciously Creamy Plant Based Broccoli Potato Soup

Even in summer this broccoli potato soup is a great dinner party favorite, with all the creaminess of a cheesy soup just without the dairy.  The perfect filling for a cob loaf, your friends and family will be shocked that something can be this creamy while remaining 100% plant based.

 

Ingredients:

  • 1 large white onion
  • 3 garlic cloves, minced
  • 1 kg Yukon gold potatoes (about 6 medium)
  • 3 tbsps olive oil
  • 1 ltr vegetable stock
  • 1/2 cup raw unsalted cashews
  • 1 teaspoon salt, divided
  • 500g frozen broccoli florets (or 4 cups small steamed broccoli florets*)
  • 1 large carrot
  • 1 tsp dried thyme
  • 3/4 tsp dried dill
  • 2 tsps white wine vinegar
  • 1 tsp Dijon mustard

Process:

  1. Dice the onion. Peel the potatoes and cut them into bite-sized chunks.
  2. In a large pot or casserole dish, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable stock, cashews and potatoes and 1/2 teaspoon salt and bring to a boil. Reduce to a fast simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
  3. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon salt and black pepper to taste. Peel and grate the carrot into long strips.
  4. When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon salt. Hold the top tight and blend everything for a minute or two until fully creamy. 
  5. Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary.

 

 

Don't feel like bread with your soup, why not try it with an asparagus salad or any salad of your choice.



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