This soup tastes creamy without the cream! It has very basic ingredients with lots of flavor. It's one of my favorites to use up my garden broccoli.
1 onion, chopped
1 clove garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
4 cups potatoes, in half inch pieces
4 cups vegetable or chicken broth
1 large head of broccoli, cut into flowerets
Turmeric, salt, pepper
Optional: thick coconut milk, nutritional yeast, Smokey Turmeric by
Cook the onion, garlic, celery and carrots in some oil for about 5 minutes. Add broth, potatoes, broccoli and bring to a boil. Reduce heat and simmer for about 20 minutes, or until tender. When veggies are tender, use a hand mixer wand and puree till thickened with some chunks remaining. I use a hand wand but a blender is fine also, just put half the soup in to keep some chunks. I use the Spice Hunter Smokey Turmeric but you can add some plain turmeric as well, about 1 tsp. if desired. Salt and pepper to taste. Add in some thick coconut milk as desired and a couple tablespoons of nutritional yeast for the cheese effect.
For the pressure cooker method: Add all veggies, including the broccoli to the broth. Bring pressure to high and pressure cook for 5 minutes. Quick release and then use a hand wand to puree veggies leaving chunks. Broccoli will mostly be on top so puree from the bottom to keep broccoli in chunks. You can also just put half in the blender. Season as per stove top directions.
If soup is thin, bring to a boil, stirring constantly before almond milk is added and reduce liquid. It will thicken upon standing as well.
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