Indulge in the wholesome, cozy goodness of our plant-based Cream of Broccoli Soup. The hint of cooked potato and optional plant-based milk give it a rich and creamy texture while the fresh herbs and nutritional yeast offer a savory flavor. Finally, the splash of fresh lemon juice and the pepper garnish add a touch of zest and warmth.
1. In a heated medium saucepan, sauté onion and garlic until onion is translucent.
2. Add 1 cup broth and cooked potato and let simmer until potato is very soft and tender.
3. Add broccoli and cook until it is very tender. (If you prefer a soup with some broccoli pieces, scoop some out before they’re waterlogged and mushy, set them aside, and stir them in at the end).
4. Transfer soup to a blender (or use an immersion blender) and purée with plant-based milk (if using) and additional broth until you achieve a soupy consistency.
5. Add basil or thyme, salt, and pepper to taste.
6. Return blended soup to your saucepan, add nutritional yeast, and let simmer.
7. Squeeze fresh lemon juice over soup before serving (if using) and garnish with red pepper flakes or fresh black pepper.
Cooking Tips
Cooking Tips
1. You can also use an uncooked potato, but it will take longer and require more liquid. Using leftovers, such as a baked potato from the night before, is the easiest choice.
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