Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium Yukon gold potatoes, peeled and cubed
- 2 cups broccoli florets
- 3 cups reduced-sodium vegetable broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Daiya dairy-free cheddar cheese (optional, for topping)
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the onion and garlic and cook for a few minutes, stirring occasionally.
- Then, add the potatoes, broccoli, broth, salt and pepper to the pot. Turn the heat to high, stir, and let the soup come up to a gentle boil.
- Turn the heat to low, put a lid on the pot, and let it simmer for about 15 minutes, or until the potatoes are fork tender.
- Turn off the heat on the stovetop. Use a hand immersion blender to blend the soup to a smooth consistency. Alternatively, you can transfer the soup to a blender to blend. Always use extreme caution when blending hot liquids!
- Serve the soup with a generous helping of Daiya cheese on top, if desired.
Notes
- You can double this recipe depending on how many servings you want.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, freeze for up to 2 months. Reheat before serving.
- You can use red potatoes or Russet potatoes instead of Yukon gold, if you prefer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 191
- Sugar: 4.8 g
- Sodium: 438.4 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 36.4 g
- Fiber: 5.1 g
- Protein: 5 g
- Cholesterol: 0 mg