Vegan Smoky Broccoli Potato Soup (Low-fat)

Ingredients
4 heaping cups of chopped 1/2 inch pieces of russet potatoes (these produce the best texture result (with skins on, 570g, plus 2 extra cups {280g} for baking & garnish later)
2 cups (480g) water or low-sodium veggie broth
salt & pepper (1 teaspoon salt and 1/8-1/4 teaspoon black pepper, to taste)
1/2 packed cup (80g) finely chopped onion
4 large garlic cloves, minced
1 1/2 teaspoons smoked paprika
2 heaping cups (170g) broccoli florets, I used frozen
1/2 cup (120g) “lite” canned coconut milk (if you don’t want to use coconut, make sure to select another creamy plant-based milk, such as cashew or soy. I wouldn’t suggest almond b/c of the strong taste)
3 tablespoons nutritional yeast
2 tablespoons (30g) dill pickle juice (sounds odd I know, but it gives depth of flavor & aids in giving a somewhat cheesy flavor)
I use this scale.
Instructions

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Add only the 4 cups chopped potatoes to a medium pot. Add the water, salt/pepper, onion, garlic and smoked paprika. Stir well and bring to a boil. Once boiling, cover and turn to low and simmer for 15-20 minutes until the potatoes are really tender. Note: For the crispy potatoes on top as well for extra texture, measure out 2 cups extra of chopped potatoes. You will bake them at the same time as the broccoli below.
Note: For the crispy potatoes on top as well for extra texture, measure out 2 cups extra of chopped potatoes. You will bake them at the same time as the broccoli below.
Preheat the oven to 375°F and line a pan with parchment paper. Spread the broccoli out evenly and lightly season with salt and pepper. If baking extra potatoes for garnish, add them to a separate pan, season with salt and pepper and place them on the bottom rack.
Bake the broccoli on the middle rack for 15 minutes and remove. You will be leaving the potatoes in the oven for 10 minutes or more until golden brown. After you remove the broccoli, you can move the potatoes to the center rack to continue cooking.
Once the potatoes in the pot are tender, add the coconut milk, nutritional yeast and pickle juice. Using a handheld immersion stick blender, blend until all the potatoes are smooth and the soup is creamy and thick. Taste and adjust spices if necessary.
Stir in the broccoli and top with extra baked potatoes.
This soup will thicken a lot in the fridge overnight, so you can add a little broth to thin it out if desired and reheat on very low heat on the stove.
Nutrition
Serving: 1large cup
Calories: 212kcal
Carbohydrates: 42.8g
Protein: 6.8g
Fat: 2.3g
Sodium: 567mg
Fiber: 7.7g
Sugar: 4.2g

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