Description
A hearty and creamy vegetable soup packed with nutrients and flavor.
Ingredients
Scale
- 1 medium white or yellow onion (diced, approx. 3 cups, 350 g)
- 4 cloves garlic (minced)
- 5 medium carrots (peeled and chopped, approx. 4 cups, 450 g)
- 2 medium potatoes (peeled and cubed, approx. 4 cups, 450 g)
- 6 cups vegetable broth
- 1/2 cup nutritional yeast (30 g)
- 4 cups chopped broccoli
- 1 tsp sea salt (or more to taste)
- 1 tsp black pepper (or more to taste)
Instructions
- Add the minced garlic, chopped onion and a splash of water or broth to a soup pot and cook over medium heat for 5-6 minutes until softened and fragrant.
- Add the chopped carrots and potatoes. Stir and cook for a few more minutes.
- Add the vegetable broth and simmer until the potatoes and carrots can be pierced with a fork, about 15-20 minutes.
- Transfer the soup to a blender (or leave about 1/3 behind for a chunky soup), add the nutritional yeast and mix until smooth and creamy. Once blended, add it back to the pot.
- Stir in the broccoli and cook for about 5 more minutes until the broccoli is cooked al dente.
- Season with salt and pepper and serve right away. Leftovers can be stored in the fridge in a sealed container for up to 5 days.
Notes
- Leftovers can be stored in the fridge in a sealed container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg