Creamy potato broccoli soup
I had a lot of fun making this soup. I think the best part was how easy it came together and how deep and flavorful it was. I love how each ingredient lends a hand to the flavor profile. If you can prep all the ingredients ahead, it goes so fast. Basically you are waiting for the cooking of the veggies. As always, I encourage you to use this as a base and explore different options to make it your own.
1 medium onion, peeled and chopped
3 cloves garlic, peeled and smashed
2 medium russet potatoes, skinned and cubed (approx. 1 inch)
1 medium head of cauliflower, washed and cut into florets.
2 medium parsnips, peeled and cubed (again, 1 inch)
3c broccoli florets, washed
1/2 tsp. dry thyme (or 1 tsp. fresh, chopped fine)
1/2 tsp. white pepper
4 cups good vegetable stock
2 cups unflavored, non dairy milk. I used cashew milk. Soy milk would work great here too.
1/4-1/2c nutritional yeast (you can adjust this if you are not a fan of nutritional yeast)
salt to taste
1 tsp. browning sauce
1/2 tsp. nutmeg (more if you like)
Alright, lets get started. In a large pot, over medium heat, saute' the onions and garlic in 2T of the stock you are using. You will want to saute' for about 8 minutes until the onion starts to soften. If you need to add more stock, do so to prevent sticking. Before you go to the next step, if you are using browning sauce, add that now.
When the onions are nice and soft, start adding the veggies. Start with the potatoes and parsnips. Saute' them with the onions for about 5 minutes. Add the rest of the veggies listed, except the broccoli and stir very well.
Add the thyme and the liquid (stock and milk) and give it a good stir.
Cover and bring to a simmer over medium heat. Allow to cook for 5 minutes covered. No peeking! After 5 minutes, add the broccoli on top. I did not stir in, I just left on top. Cover again and let cook for about 12-15 minutes. After that time, check the veggies and see if they are soft. If not soft, cover and cook for another 5-10 minutes. You want everything to be nice and soft.
At this point if you are adding salt, do so.
Take off the heat and with an immersion blender, puree all the veggies. Don't cheat this part, really get in there and make this soup nice and creamy.
After you have achieved a nice consistency, stir in the nutritional yeast, and return to the heat. Keep stirring and cook for another 5 minutes. If the soup is too thick, add more milk or stock to your liking. Also check the seasoning too.
Serve hot and enjoy!!