Cream of potato and broccoli soup


  • 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
  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.