Vegan Un-Cheesy Potato Broccoli Soup

Step 1

Place 2 cups of the diced potatoes and carrots in a medium stock pot with 8 cups of water and bring to a boil. Boil until vegetables are fork tender.

Step 2

While potatoes and carrots are boiling, heat 2 tablespoons of oil in a large stock pot, add in the onions and saute until onions are translucent. Add the garlic, oregano and thyme and salute for 1 to 2 minutes more, until fragrant.

Step 3

Add 1 container of the vegetable stock (4 cups), and the remaining diced potatoes, stir and bring to a boil, reduce heat a simmer until potatoes are fork tender.

Step 4

While potatoes are boiling remove smaller pot of potatoes and carrots from pot and place in bowl of blender. Rinse pot add in more water and bring to a boil and add in the broccoli cooking until just tender. You don’t want them to overcook.

Step 5

Add nutritional yeast, 1/3 cup of olive oil and 1 cup of vegetable stock to blender bowl with the potatoes and carrots. Blend until smooth and set aside.

Step 6

When potatoes are ready coarsely smash them using a potato masher or fork.

Step 7

Pour the blended mixture into the smashed potatoes and add 2 cups of vegetable stock, broccoli florets and the nutmeg, stir to combine and simmer 1 to 2 minutes more.

Step 8

Add in more vegetable stock if needed. Taste and season with salt and pepper.

Step 9

Spoon into bowls, serve and enjoy!