Healthy Vegan Broccoli Cauliflower Potato Soup
This cheesy and creamy potato cauliflower & broccoli soup is not only vegan, but super healthy too. A delicious way to sneak in tons of veggies!
Servings 4 servings
Calories 161kcal
Ingredients
- 1 /2 yellow onion diced
- 3 cloves garlic minced
- 2 medium russet potatoes * ( about 1 lb or 500g )
- ½ head broccoli** cut into small florets ( about 2 cups )
- ½ head small cauliflower cut into florets ( about 2 cups )
- 1 medium carrot sliced
- 4 cups vegetable broth
- ¼ cup nutritional yeast
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary ( optional )
- salt and pepper to taste
Instructions
- Heat up a tablespoon of neutral tasting oil in a Dutch oven / soup pot. ( Omit the oil and use ¼ cup of vegetable broth instead to make it oil-free. ) Place in the onion and saute for 3-4 minutes, or until translucent.
- Next, add in the garlic together with the thyme and rosemary, if using. Saute for another 1-2 minutes, until fragrant.
- Add in the cauliflower, potato, bay leaves and broth into the pot. Bring it to a boil, then lower the heat to a gentle simmer. Cook with the lid on for 10-15 minutes, or until the veggies are tender, stirring every 5 minutes.
- Stir in the nutritional yeast and puree the soup until smooth. Alternatively, you can puree them in a blender, but be caution when handling hot liquids.
- Bring the soup to a boil once more. Add in the carrot and broccoli and cook for another 8-10 minutes, or until the broccoli and carrot have softened.
- Serve it up and enjoy while hot !
Notes
*Russet potatoes can be substituted with Yukon gold / red potatoes.
**Frozen broccoli can be used in place of fresh.
Soup can be stored in the fridge for 4 days, and in the freezer for up to 3 months.
Nutrition
Calories: 161kcal | Carbohydrates: 35g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 936mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3522IU | Vitamin C: 93mg | Calcium: 72mg | Iron: 2mg