I made my recipe for Creamy Broccoli Cheese Soup last night, but with fresh potatoes. Heres roughly how it went:
4 small broccoli crowns, chopped into small pieces
8 small russet potatoes, diced
2 cups carrots, cut into tiny pieces
1/2 yellow onion, minced
3 cloves garlic, minced
1 cup cashews, soaked in hot water for at least an hour
1 1/2 cup nutritional yeast flakes
1 tbsp stone ground mustard
2-6 c vegetable stock
This made a huge pot of soup as I plan on eating it for a few days (and I eat huge bowls of soup), so feel free to halve the recipe to get roughly 4 servings. If you’re not feeling cheesy, this soup was tasting fantastic before I added the ‘nooch’ in! If going cheese-less, add in some fresh chives and scallions and don’t skip the mustard!
Start by sautéing your onion in olive oil in a large, heavy bottomed pot over medium high heat. Once soft and beginning to brown, add in the potatoes, carrots, and garlic. Sauté until fragrant, and add in 2 cups of your vegetable stock. Cover, and simmer until the potatoes are tender and mash easily with the back of a spoon. While the potatoes cook, blanch your broccoli in boiling water for 2 minutes, or until tender, and then immediately shock in ice water. This will keep the broccoli from turning a funky color when put in the soup. Next, drain the cashews and puree them in a food processor or high speed blender until smooth, adding as little water as necessary. Using an immersion blender if you have one, puree the potatoes and carrots until completely smooth and creamy. If needed add a little more stock to help blend. Fold the cashew cream into the potatoes, and add enough stock to suit your texture preference. The soup should remain thick. Stir in the nutritional yeast and mustard, and season with salt and pepper to taste. Bring the soup to a low boil and add broccoli. Cook stirring occasionally, until the broccoli is hot.