I'm big on comfort food. Growing up my
favorite food was mashed potatoes with gravy, and I ate them as often as
I could. Lucky for me, I grew up in a state where some counties took
the month of September off from school to harvest potatoes! They were on
the table 5 nights a week, and I just learned to love 'em. I try to eat
more of a variety of a color palette now, but I still LOVE comfort
foods. And this week, I've been feeling pretty under the weather. As a
nanny, I get sick nearly every time the little ones do, no matter how
much vitamin C I've consumed, and this week I went down hard. Some
combination of tummy trouble/ chills/ sore throat + an awful cough had
me down and all I wanted was a warm, creamy, cheesy bowl of soup to make
me feel better. This soup is perfect. The carrots and celery add great
flavor and the potatoes keep it creamy, and the addition of cayenne
kicks it up just a bit. Just serve with fresh parsley, a bit of crusty
bread, & a Netflix marathon and call it an afternoon.
INGREDIENTS
1 tablespoon coconut oil
2 garlic cloves, minced
1 medium onion, chopped
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
3 small potatoes, cut into small cubes
2 heads broccoli florets with stems removed (about 4 cups), chopped
3 cups vegetable broth
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
1/4 teaspoon each salt & pepper
1 cup vegan cheese (we used Blode Kuh's White Cheddar, but any cheeze capable of melting should work here!)
2 tablespoons fresh parsley, chopped
DIRECTIONS
In a large pot, heat oil over medium heat. Sauté garlic with onions, celery, and carrots in a mirepoix until they begin to soften. Add potatoes and broccoli florets and sauté all together for a few minutes, stirring occasionally. Add in vegetable broth, nutritional yeast, cayenne pepper, salt, and pepper and cook over medium heat for about 20 minutes, or until potatoes are fork tender. Remove from heat, add the cheese, and blend with an immersion blender or in a regular blender in batches to desired creaminess. We like to leave some chunks! Stir in the freshly chopped parsley, then serve. Makes 6-8 servings, and lasts up to a week in the fridge. Freeze for long-term saving. Enjoy!
1 tablespoon coconut oil
2 garlic cloves, minced
1 medium onion, chopped
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
3 small potatoes, cut into small cubes
2 heads broccoli florets with stems removed (about 4 cups), chopped
3 cups vegetable broth
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
1/4 teaspoon each salt & pepper
1 cup vegan cheese (we used Blode Kuh's White Cheddar, but any cheeze capable of melting should work here!)
2 tablespoons fresh parsley, chopped
DIRECTIONS
In a large pot, heat oil over medium heat. Sauté garlic with onions, celery, and carrots in a mirepoix until they begin to soften. Add potatoes and broccoli florets and sauté all together for a few minutes, stirring occasionally. Add in vegetable broth, nutritional yeast, cayenne pepper, salt, and pepper and cook over medium heat for about 20 minutes, or until potatoes are fork tender. Remove from heat, add the cheese, and blend with an immersion blender or in a regular blender in batches to desired creaminess. We like to leave some chunks! Stir in the freshly chopped parsley, then serve. Makes 6-8 servings, and lasts up to a week in the fridge. Freeze for long-term saving. Enjoy!
