Ingredients

The following ingredients have 4 Servings
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 1 teaspoon Crushed Garlic
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Oregano
  • 4 Medium Potatoes ((2.2 pounds / 1kg) Peeled and chopped)
  • 4 Large Carrots (Chopped)
  • 4 cups Vegetable Stock ((960ml))
  • 1/2 cup Nutritional Yeast Flakes ((30g))
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Paprika
  • 14 ounces Canned Coconut Cream ((400ml) Unsweetened)
  • 4 cups Broccoli Florets ((360g) about 1 Large Head or 2 Medium Heads cut into florets)
  • Sea Salt and Black Pepper (To taste)
  • Vegan Cheese (Grated, Optional)
  • Black Pepper

Instruction

  • Add the chopped onion and crushed garlic to a pot with the olive oil, dried basil and oregano and sauté until softened.
  • Add in the potatoes and carrots and the vegetable stock and bring to the boil. Reduce heat, cover the pot and simmer until the potatoes and carrots are cooked.
  • Then add in the nutritional yeast, onion powder, dijon mustard and paprika and stir in. Add in the coconut cream.
  • Remove the pot from the heat and blend with an immersion blender.
  • Return the pot to the heat. Add in the broccoli florets and cook for a few minutes in the soup until just softened.
  • Serve the soup with a little grated vegan cheese (optional) and some black pepper.