🥦 2 cups broccoli florets (fresh or frozen)
🥔 2 large potatoes (peeled & diced)
🧅 1 small onion (chopped)
🧄 3 cloves garlic (minced)
🛢 1 tablespoon olive oil or vegan butter
🥣 4 cups vegetable broth
🥛 1 cup unsweetened plant-based milk (oat, almond, or coconut)
🧂 ½ teaspoon salt (adjust to taste)
🌿 ½ teaspoon dried thyme or oregano
🌶 ¼ teaspoon black pepper
🥄 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
🍋 1 teaspoon lemon juice (for brightness, optional)
Instructions
📌 1. Sauté the Aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic and sauté for 2-3 minutes until fragrant.
📌 2. Cook the Vegetables
- Add potatoes, broccoli, vegetable broth, salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until veggies are soft.
📌 3. Blend Until Creamy
- Use an immersion blender to blend the soup until smooth.
- Alternatively, transfer to a blender and blend in batches.
📌 4. Add the Creamy Touch
- Stir in plant-based milk and nutritional yeast.
- Add a splash of lemon juice for extra brightness.
📌 5. Serve & Enjoy! 🍵
- Garnish with toasted nuts, croutons, or fresh parsley.
- Serve warm with crusty bread for the ultimate cozy meal!
