When I met my husband he told me he hated vegetables, and didn’t care for soup (What?). As a vegetarian who could eat soup for every meal, this was not exactly music to my ears. His words resound in my head each time I set a bowl of this soup in front of him ,and several minutes later, his bowl has been wiped clean with the accompanying baguette.
For this recipe you’ll need a high speed blender (ex. Vitamix or Ninja). We’ll have a few things going at once,but it’s still fairly simple. I am multitasking averse, but don’t mind doing so for this soup!
Creamy Potato Broccoli Soup -100% plant based, simple, incredibly good, and good for you!
20 minutes total
Yields two large or four small servings
10-12 mini creamer potatoes
1 1/2 c mirepoix
1c broccoli (or cauliflower)
2 tsp better than boullion vegetable base
1/4c Raw Cashews
1 1/2c water
Tip: I buy my mirepoix ready prepped, and my broccoli pre washed. Honestly, who feels like prepping vegetables? Not me!
In the microwave:
Place 10-12 mini creamer potatoes
Microwave for 7-8 minutes,depending on your microwave’s power.
In a saucepan:
1 1/2c mirepoix
1 cup of broccoli
2tsp Better than buillion
1/2c water to cover.
Cover and simmer the vegetables over low/medium until they soften and the broccoli turns bright green. They should be done when the potatoes have finished cooking.
In your high speed blender:
1 1/2 c water
Blend on high until a milk forms (a few minutes)
After the veggies are done, we’re going to transfer the potatoes and the saucepan mixture into the blender.
Note: If you’d rather not have green soup, you blend only the potatoes into the cashew milk until creamed, and then add the mixture from the saucepan blending on low until the rest of the veggies are finely chopped.
Blend on high for 2-3 minutes
Pour into bowls
Season this soup with chives, dill, and lemon pepper to taste, and serve with a warmed baguette.