Broccoli Potato Soup

Ingredients

1 large red onion finely chopped

4 large carrots thinly sliced

2 lbs yukon gold potatoes peeled & diced

19 oz 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

1/2 tsp thyme

1/2 tsp garlic powder

1 cup unsweetened cashew milk or soy milk, or coconut milk

sea salt to taste

Directions

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 2 cups of the veggies.
Purée the remaining soup in the pot, using an immersion blender.
Return the reserved veggies to the pot, stir in the plant milk and taste for salt. I add 1/2 a teaspoon at this point, but salt to your taste.

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