INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, small dice
- 1 stalk celery, minced
- 1 clove garlic, minced
- 4-5 medium red potatoes, skins on, small dice
- 1 cup water, or veggie broth
- 3 cups plain soy milk
- 1 head broccoli, cut into small florets
- 1/2 cup nutritional yeast
- 1/2 cup soy creamer, or coconut milk cream (i.e. place a can of coconut milk in the fridge to let the fat separate from the water)
- salt and pepper to taste
- Heat oil in a large pot over medium heat. Saute onions, celery, and garlic for 5 mins, until softened. Add potatoes and saute for 2 mins.
- Add water and soy milk to the pot (should cover most of the potatoes–add more if needed). Bring to bubbling, then lower heat, cover, and simmer for 15-20 mins, until potatoes are soft.
- Remove half of the soup from the pot and blend until smooth. Return to pot along with the broccoli. Return to bubbling, and cook for 5-7 mins, until broccoli is cooked (soft, but not mushy).
- Add nutritional yeast, creamer, and season to taste with salt and pepper.