Broccoli Potato Cheese Soup with Mustard and Nutritional Yeast

  • Total Time: 40 mins
  • Hands-on Time: 15 mins
  • Makes: 6 servings

This lighter take on the classic cheesy broccoli potato soup is just as soul-soothing as its rich predecessor. Nutritional yeast and nut milk replace part of the dairy, while a pungent mix of spices lends lively flavor.

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Ingredients:

Directions:

1. In a large pot or Dutch oven, heat oil over medium heat.

2. Add onion, celery and garlic, season with salt and pepper and sweat for 5 minutes, until onion is softened.

3. Add potatoes, mustard, paprika, turmeric and cayenne and cook 1 minute, stirring to coat potatoes.

4. Add vegetable broth, Worcestershire and Tabasco sauces, stirring to combine. Bring to a boil, reduce heat to medium-low, and cook, partially covered, for 10 to 15 minutes, until potatoes are fork-tender.

5. Coarsely mash potatoes, then stir in broccoli, cheddar, milk and nutritional yeast. Cook for 5 minutes, until cheese is melted and soup comes to a simmer.

6. Remove from heat and season with salt and additional pepper, if desired.

7. Serve soup with additional Tabasco or Sriracha sauce.

Nutrition Fact Note Values were calculated using unsweetened almond milk, Worcestershire sauce and tabasco. Values may differ with recipe substitutions.

Nutrition:

Calories: 300, Cholesterol: 25mg, Fiber: 4g, Sodium: 480mg, Carbohydrates: 30g, Fat: 12g, Protein: 11g

 

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