A simple, whole foods soup with that 'cheese & broccoli sauce' nostalgia!
Author: Jules
Recipe type: dinner, lunch
Serves: 6
Ingredients
1 sweet onion, diced
2 cloves garlic, minced
3 heads broccoli, roughly chopped
2 russet potatoes, roughly chopped
¾-1 cup nutritional yeast
3 tbsp tamari
3 cups mushroom or vegetable broth
Optional for thickening: 1 tbsp corn starch or arrowroot powder, mixed with ½ cup water
2 green onion, chopped
Instructions
Boil potatoes until soft (place potato in a large pot, cover with water, bring to a rolling boil and let boil for 15 minutes)
Steam broccoli for 5 minutes (alternatively, place broccoli florets in the boiling water with the potatoes at the 10 minute mark ~ you will lose a bit of flavour, but save on cleaning a pot)
Blend in two batches: add half of everything (broccoli, potatoes, 1½ tbsp tamari, 1 - 1½ cups broth, ½ cup nutritional yeast) to the blender and blend until almost smooth. Pour into the pot you used for potato boiling, then repeat with the rest of the ingredients.
Warm the soup up for a few minutes, then stir in the optional cornstarch mixture (mix for at least 30 seconds)