Time for soups to take over.
Delicious, warming, comforting, healthy soups.
I’ve got a long line of soup recipe ideas to post this fall and winter season. I rattled them off to Preston last night and asked him where the heck to start. He voted for this one.
Good call, sir. Good call.
After I made my broccoli cheddar potato fritters a couple months ago, I decided I’d have to make a soup version when the weather got cooler.
So here it is! Amazing flavors that I absolutely love. That taste completely and utterly unhealthy. But this is actually a nutrition-packed soup that you can feel good about eating. Broccoli, yam, onion, nutritional yeast – and don’t you underestimate poor Russet potatoes! They get a bad rap (because they’re usually fried or cooked with butter and cream and such), but they’re a fantastic low-cal whole-food source of fiber, protein, and even some much needed vitamins and minerals. Plus, the servings are humongous (only about 1/2 of a serving in my picture!) while the nutrition facts are incredible! Check them out below…
So dig in to this delicious fall soup 🙂
serves 4
4 C vegetable broth
1 small onion, chopped
3 cloves garlic, chopped
1 sweet potato (the white kind, not an orange yam kind…), peeled and cubed
1 Russet potato, peeled and cubed
1 head of broccoli, about 1 1/2 C of florets
1/2 C nutritional yeast
1/2 C vegan cheddar cheese
salt and pepper to taste*
*I absolutely love celery salt, that’s what I put in my broccoli fritters. But if your broth is salty, you should probably leave salt out.
Heat a few tablespoons of vegetable broth in a large saucepan over medium-high heat. Add the onion and sauté until soft. Then add the garlic and sauté for another minute. Add the potatoes and broccoli and simmer until they are fork tender, about 20 minutes. Add the soup mixture and the rest of the ingredients to a blender and blend until smooth.
There you have it! Gah, I love how simple and yummy soups can be!
I crisped up some pieces of Mexican Chipotle flavored Field Roast sausage and threw them on top for some hearty croutons. So good.
Variation: I tasted this soup before blending the nutritional yeast and cheddar into it, and I seriously can’t decide which version I liked better. Cutting out some processed vegan cheese definitely makes it healthier – give either way a try!
Nutrition facts per serving: Calories: 222; Calories from Fat: 50; Total Fat: 5.6g; Saturated Fat: 1.5g; Sodium: 918mg; Total Carbohydrates: 29.0g; Dietary Fiber: 7.9g; Sugars: 3.9g; Protein: 16.7g
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