4 rounded cups of chopped 1/2 inch pieces of russet potatoes, these produce the best texture result (with skins on, 570 g, plus 2 extra cups (280 g) for baking and garnish later)
2 cups water
salt and pepper (1 teaspoon salt and 1/8-1/4 teaspoon black pepper, depending on spice desired)
1/2 cup finely chopped onion (80 g)
3-4 large garlic cloves, minced
1 1/2 teaspoons smoked paprika (you can sub with regular paprika if you like)
2 heaping cups broccoli florets, I used frozen (170 g plus salt & pepper to season the broccoli)
1/2 cup “lite” canned coconut milk (if you don’t want to use coconut, make sure to select another creamy plant-based milk, such as cashew or soy. I wouldn’t suggest almond b/c of the strong taste)
3 tablespoons nutritional yeast (add more for a stronger cheesy flavor)
2 tablespoons dill pickle juice (gives depth of flavor & aids in giving a somewhat cheesy flavor)
- Wash and chop your potatoes (I left the skins on for vitamins and extra texture) into about 1/2 inch chunks and make sure to measure out 4 rounded cups (570 g) and add them to a small pot. Add the water, salt and pepper, onion, garlic and smoked paprika. Stir well and bring to a boil. Once a rolling boil has begun, cover with a lid and immediately turn down to the lowest heat and simmer for 15-20 minutes until the potatoes are really tender (set a timer!) Note: For the crispy potatoes on top as well for extra texture, measure out 2 cups extra of chopped potatoes. You will bake them at the same time as the broccoli below.
- While the potatoes are cooking, preheat your oven to 375 degrees and line a sheet pan with parchment paper. Spread the broccoli out evenly and lightly season with salt and pepper. If baking extra potatoes for garnish, add them to a separate pan, season with salt and pepper and place them on the bottom rack. Bake the broccoli on the middle rack for 15 minutes and remove. You will be leaving the potatoes in the oven for 10 minutes or more until golden brown. After you remove the broccoli, you can move the potatoes to the center rack to continue cooking.
- After your potatoes in the pot are tender, add the coconut milk, nutritional yeast and pickle juice. Using a handheld immersion stick blender, blend until all the potatoes are smooth and the soup is creamy and thickened. Taste and adjust spices if necessary.
- Lastly, stir in the cooked broccoli and top with baked potatoes (if using) and serve immediately.
- This soup will thicken a lot in the fridge overnight, so you can add a little broth to thin it out if desired and reheat on very low heat on the stove.
Original recipe and notes of recipe visit: Low-Fat Smoky Broccoli Potato Soup @ thevegan8.com