Ingredients

The following ingredients have 4 Servings
  • 1 medium white or yellow onion, diced (approx. 3 cups, 350 g)
  • 4 cloves garlic, minced
  • 5 medium carrots, peeled and chopped (approx. 4 cups, 450 g)
  • 2 medium potatoes, peeled and cubed (approx. 4 cups, 450 g)
  • 6 cups vegetable broth
  • 1/2 cup nutritional yeast (30 g)
  • 4 cups chopped broccoli
  • 1 tsp each sea salt and black pepper, or more to taste

Instruction

  • Add the minced garlic, chopped onion and a splash of water or broth to a soup pot and cook over medium heat for 5-6 minutes until softened and fragrant.
  • Add the chopped carrots and potatoes. Stir and cook for a few more minutes.
  • Add the vegetable broth and simmer until the potatoes and carrots can be peirced with a fork, about 15-20 minutes.
  • Transfer the soup to a blender (or leave about 1/3 behind for a chunky soup), add the nutritional yeast and mix until smooth and creamy. Once blended, add it back to the pot.
  • Stir in the broccoli and cook for about 5 more minutes until the broccoli is cooked al dente.
  • Season with salt and pepper and serve right away. Leftovers can be stored in the fridge in a sealed container for up to 5 days.