Categories: not tried

Ingredients

• - 2 tbsp oil
• - 1 large sweet onion, small dice
• - 1 stalk celery, minced
• - 1 clove garlic, minced
• - 4-5 medium red potatoes, skins on, small dice
• - 1 cup water, or veggie broth
• - 3 cups plain soy milk
• - 1 head broccoli, cut into small florets
• - 1/2 cup nutritional yeast
• - 1/2 cup soy creamer, or coconut milk cream (i.e. place a can of coconut milk in the fridge to let the fat separate from the water)
• - salt and pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Saute onions, celery, and garlic for 5 mins, until softened. Add potatoes and saute for 2 mins.

2. Add water and soy milk to the pot (should cover most of the potatoes—add more if needed). Bring to bubbling, then lower heat, cover, and simmer for 15-20 mins, until potatoes are soft.

3. Remove half of the soup from the pot and blend until smooth. Return to pot along with the broccoli. Return to bubbling, and cook for 5-7 mins, until broccoli is cooked (soft, but not mushy).

4. Add nutritional yeast, creamer, and season to taste with salt and pepper.

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