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Creamy Broccoli Soup

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Prep Time 10 minutes
Cook Time 45 minutes
Servings 2
Calories 404 kcal

Ingredients
 

  • 2 ¼ cups (497g) Vegetable Broth, Low-Sodium - Available in 32-ounce cartons
  • 1 (110g) White Onion (medium-sized)
  • 2 (6g) Garlic Cloves
  • 1 (608g) Broccoli Head
  • 2 (192g) Parsnips (medium-sized)
  • 1 (164g) Red Bell Pepper (large-sized)
  • 1 (369g) Russet Potato (large-sized)
  • 1 cup (244g) Unsweetened Almond Milk - Available in 32-fluid-ounce cartons
  • ½ tbsp (3g) Nutritional Yeast - Available in 4.5-ounce bottles
  • ½ tsp (1g) Cayenne Powder - Available in spice jars
  • ½ tsp (1g) Black Pepper - Available in spice jars
  • 2 cups (480g) Water

Instructions
 

  • In a large pot sauté the onion and garlic with 1/4 cup of vegetable broth at medium-high heat for 5 minutes or until the onion is softened. Add additional broth is needed. Add the red pepper and sauté for another minute or two.
  • Add the remaining vegetable broth, broccoli, parsnips, and potatoes. Bring to a boil and then reduce heat to simmer and cook for 20 to 30 minutes until the vegetables are soft. (Simmer without broccoli for 10, then add broccoli + 2 cups water and simmer 10 min more.)
  • Add the cayenne, nutritional yeast and almond milk. Stir and heat for 5 minutes.
  • With an immersion blender or in batches in a high-powered blender, blend the soup, leaving some of the vegetables as chunks as desired. Adjust the seasoning to your taste.
  • Serve immediately.

Notes

This creamy soup is easy to make and can be adjusted to your heat preference with more cayenne powder.

Nutrition

Calories: 404kcalCarbohydrates: 85gProtein: 17gFat: 3.5gFiber: 19g