Ingredients

The following ingredients have 8 Servings
  • 1 large red onion (finely chopped)
  • 4 large carrots (thinly sliced)
  • 2 pounds yukon gold potatoes (peeled & diced)
  • 19 ounce can white kidney beans (drained & rinsed)
  • 1 large broccoli (cut into bite size florets, approx 8 cups of small florets)
  • 6 cups low sodium vegetable broth
  • 1/2 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • sea salt (to taste)
  • 1 cup unsweetened cashew milk (or soy milk, or coconut milk)

Instruction

  • Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
  • Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
  • Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added 1/2 a teaspoon at this point, but salt to your taste. Then serve and enjoy.