Ingredients
The following ingredients have 5 Servings
- 1 medium yellow onion, fine dice
- 2 Tablespoon minced garlic
- 1 celery rib, fine dice
- 1 carrot, grated
- 2 medium Russet potatoes, peeled, fine dice
- 4 cups tiny broccoli florets
- 1 ½ cups frozen peas
- 3 cups vegetable broth *
- 1 ½ cups water
- ½ cup unsweetened plain plant milk
- ¼ cup raw cashews
- 1 Tablespoon miso
- 2 Tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onion flakes
- 1 bay leaf
- 1 ½ teaspoon sea salt(+/- to taste) *
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- Chopped flat leaf parsley or microgreens
- Plain unsweetened plant yogurt
- Vegan Parmesan Cheese
Instruction
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, celery and grated carrot; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and sauté for 30 seconds, then add all the remaining ingredients (except the fresh parsley), bring to a boil, cover with a lid, then lower to a simmer. Simmer for 15 to 25 minutes, until the potatoes and broccoli and very tender, stirring occasionally.
- Once the potatoes and broccoli are very tender, remove the pot from the stove, set aside to slightly cool, then add the freshly chopped parsley and puree in a high-speed blender until smooth, then return to the pot, taste test for seasoning, add additional seasoning to achieve the level of flavor desired, and simmer on low just until hot, then serve immediately with additional freshly chopped parsley.