🥘 Ingredients
- Yukon Gold potatoes 12 oz
- extra virgin olive oil 2 tbsp
- medium yellow onion 1
- celery ribs 2
- garlic cloves 4
- Kosher
- vegetable broth 3 cup
- vegan chicken-flavored bouillon 2 tsp
- nutritional yeast ¼ cup
- freshly ground nutmeg or pre-ground nutmeg 0.12 tsp
- turmeric for color ¼ tsp
- silken tofu 1
- broccoli 1 lb
- Cashew Cream ¾ cup
- shredded vegan cheddar cheese or parmesan 1 cup
- lemon juice 1 tbsp
- Crusty bread to serve 4
- garlic clove 1
If you bought cubed bouillon (9g/cube), use ~1 1/3 cube, which is about 2 tsp. For extra cheesiness, use up to 2 cup of shredded vegan cheddar in the soup. Storage: Store the soup in the fridge for about 4 days. Reheat in a saucepan on the stove (or in the microwave) until heated through. Serve with freshly toasted bread rubbed with garlic. Storage: Got more leftovers? This soup is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If very thick, thin it out with a splash of broth or water while reheating. Nutrition boost: For added protein, top your soup with vegan "bacon" bits or stir in some hemp seeds when you add the broccoli in step 5. For more veggie content, add some diced carrots when you add the Aromatics for Soup. For added fiber, serve with whole wheat seeded bread.
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1Gather: Yukon Gold potatoes , extra virgin olive oil . For the aromatics for soup (from vegetable prep): medium yellow onion , celery ribs , garlic cloves , Kosher salt and freshly cracked black pepper, vegetable broth , vegan chicken-flavored bouillon , nutritional yeast , freshly ground nutmeg or pre-ground nutmeg , turmeric for color , silken tofu , broccoli , Cashew Cream , shredded vegan cheddar cheese or parmesan , lemon juice . For the for serving:: Crusty bread to serve , garlic clove .
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2Peel the potatoes, then rinse. Chop the potatoes into ½-inch (1.2 cm) pieces.
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3Heat a Dutch oven or large saucepan over medium-high heat with the olive oil. Once shimmering, add the Aromatics for Soup and a pinch of salt. (Discard any big onion/celery pieces that your food processor missed.) Cook for 4-6 minutes , stirring occasionally, until softened. While they cook, combine in a bowl: the diced potatoes, broth, bouillon if using, nutritional yeast, nutmeg, turmeric, 1 tsp kosher salt, and black pepper to taste.
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4Once the Aromatics for Soup have softened, add the potato-broth mixture and bring to a boil. Lower the heat and simmer for 10-12 minutes , stirring occasionally, until the potatoes are fork-tender. While the soup simmers, prepare your side salad (if you’re making one).
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5Transfer the soup to a stand blender. Add in the silken tofu. Remove the blender cap and replace it with a dish towel to allow the steam to vent. Blend until smooth and thick, scraping down the sides as needed.
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6Return the soup to the pot. Add the broccoli and simmer for 5 minutes. Pour in the Cashew Cream and simmer for 5-7 minutes , stirring from time to time to prevent sticking, or until the broccoli is soft and tender. If it gets too thick, add more broth. Now, stir in the cheddar and allow it to melt into the soup. While the soup simmers, toast the bread using your preferred method. While the toast is still warm, rub each slice of toast with the cut side of the halved garlic clove.
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7Remove the soup from the heat. Stir in 1 tbsp of lemon juice. Taste, adding more lemon juice or salt if desired. Serve the soup with extra cheddar sprinkled on top (if desired). Serve with your side salad, if you made one.