Broccoli Potato Cheese Soup with Mustard and Nutritional Yeast
Total Time: 00h 40m
Hands-on Time: 00h 20m
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. This vegan-friendly recipe can be adapted wtih regular cheddar cheese if your dietary preferences allow.
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Ingredients
- 2 tablespoons olive oil
- 1 medium (about 1 cup) white onion, diced
- 1/2 cup minced celery
- 1 tablespoon minced fresh garlic
- Sea or pink Himalayan salt, to taste
- Simply Organic® Black Pepper
- 1 1/2 pounds (about 4 cups) russet potatoes, peeled and diced
- 2 teaspoons Simply Organic® Ground Mustard Seed
- 1 teaspoon Simply Organic® Paprika
- 1 teaspoon Simply Organic® Ground Turmeric
- 2 cups low-sodium vegetable broth
- 1 tablespoon Worcestershire sauce or liquid aminos
- 1/2 teaspoon Tabasco or Sriracha sauce
- 4 cups small broccoli florets
- 1 1/2 cups vegan shredded sharp cheddar cheese substitute (or regular cheddar if you're not vegan)
- 2 1/2 cups unsweetened almond or cashew milk
- 1/4 teaspoon Simply Organic® Cayenne Pepper
- 1/4 cup Simply Organic® Nutritional Yeast
Directions
- In a large pot or Dutch oven, heat oil over medium heat.
- Add onion, celery and garlic, season with salt and pepper and sweat for 5 minutes, until onion is softened.
- Add potatoes, mustard, paprika, turmeric and cayenne and cook 1 minute, stirring to coat potatoes.
- 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.
- 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.
- Remove from heat and season with salt and additional pepper, if desired.
- Serve soup with additional Tabasco or Sriracha sauce.
