Going into the fall of the year, though still pretty warm in South Louisiana, always puts me in the mood for delicious soups. This soup is great anytime, but especially on a crisp fall or winter evening.
- 1 large onion chopped
- 1 large bell pepper chopped (color of your choice)
- 1 large carrot grated
- 1 medium head of broccoli
- 2 large white potatoes chopped
- 5 large cloves of garlic minced
- 1 tsp pink Himalayan salt
- 1 tsp smoked salt
- 1 Tbsp granulated onion
- 1 Tbsp granulated garlic
- 1 tsp freshly ground black pepper
- 8 cups water
- 2 cups nutritional yeast
- 2 Tbsp olive oil
- 1 Tbsp vegan butter
Heat olive oil and vegan butter in large pot over medium-high heat and saute onion, garlic, and bell pepper adding Himalayan salt and black pepper after about 1 minute. Once onions start to become clear add chopped potatoes and heat through stirring occasionally (about 3 minutes). Add 8 cups of water, granulated onion, granulated garlic, and smoked salt and bring to a rolling boil, reduce heat to medium, cover and cook until potatoes are soft.
Using a slotted spoon, remove the majority of the potatoes and place into a separate dish. Use a stick blender (or old fashions potato masher) to mash the potatoes well and stir them thoroughly back into the soup pot. The mashed potatoes will act as a nice thickening agent instead of using milk. Next, add the broccoli and carrots to the pot and stir thoroughly. Finally, add the nutritional yeast (which gives this soups it’s cheesy flavor) and stir thoroughly. Simmer over medium heat until broccoli is tender (about 20 minutes).
This soup is wonderful with our vegan cornbread.
**Note: you can get the smoked salt online, but we usually find it in the food section at TJ Maxx