-2 large russet potatoes, peeled/roughly chopped
-4-5 cups broccoli (mostly florets)
-1 cup almond or soy milk unsweetened/plain
-1 cup+ vegetable broth
-1 tsp sea salt (or to taste)
-1/2 cup+ nutritional yeast (a must for the 'cheezy' flavor)
-fresh black pepper to taste
-1 red onion, chopped
-1 small tomato, diced
Soup base flavor enhancers - add to taste:
-for spicy accents: add cayenne or chipotle powder
-for smoky accents: add a few splashes of liquid smoke
-for boosting savory saltiness: add splashes of tamari
-for brightening up: a few spoonfuls of apple cider vinegar
-for richness: olive oil, vegan mayo, vegan sour cream, Earth Balance or vegan creamer
vegan cheese (Daiya brand used), vegan sour cream, fresh chives, sauteed mushrooms, tempeh bacon bits
Directions- Boil a large pot of water + a few pinches of salt. enough water to cover the potatoes and broccoli.
-Prep your veggies. Toss your potato into the boiling water. Cover.
-After about 5 minutes, add in the broccoli and continue boiling until veggies are tender. Remove from heat. Drain water.
-Saute the chopped onion until it caramelizes - add some salt and pepper and optional spices to enhance the flavor. Toss in the tomato. Add the Daiya cheese over top to melt. Turn off heat. (Saute in oil if desired - I just used a splash of water to keep oil free.)
-Add the potato, broccoli, non-dairy milk, veggie broth and nutritional yeast to a blender, like a Vitamix. (Immersion blenders also work.) Blend from low to high until smooth. Blend with extreme caution since contents will be quite hot.
-Add a few scoops of sauteed onion to the blender and blend. Do a taste test and add in the spices, optional flavor enhancers and salt to taste. Add in more liquid for a creamier or thinner texture.
-You can serve warm from the blender or simmer in a pot on the stove until ready to serve. To serve, add tomato, onions, melted vegan cheese, tempeh bacon bits and whatever else you'd like to "load" your soup with. Serve with some crusty bread or sprouted grain toast. Vegenaise on toast is a nice accent too. Store covered in the fridge and eat within a few days.