The Plant Eaters Creamy Vegan Potato Broccoli Soup What could be better on a cool fall night than a plant based vegan creamy broccoli potato soup? it is rich and creamy and hearty enough to satisfy even the b. Add the vegetable stock and bring to a boil. reduce the heat, cover the pot and leave it to simmer for around 30 minutes, until the potatoes are soft and cooked. remove from the heat and remove the rosemary stalks. stir in the nutritional yeast and coconut milk. blend it up in the pot with an immersion blender.
Vegan Broccoli Soup Recipe Love And Lemons Instructions. sautè onions and celery on medium high heat in a large soup pot for 5 minutes. add potatoes, spices and broth and let cook for 5 minutes. add lemon juice, nutritional yeast and broccoli. blend water and cashews together and add to soup. let cook for 30 – 35 minutes or until potatoes are cooked. 1. in a large sauce pot, saute onions and garlic with water or 2 tsp olive oil. 2. add vegetable stock & potatoes. simmer for about 20 minutes until potatoes start to soften. 3. add broccoli. continue to simmer until the broccoli is soft. 4. Instructions. preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent. add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. cover with a lid and sweat a few more minutes until the carrots begin to soften. Step 3 – add the vegetable broth, water, carrots, and potatoes, then turn the heat to medium high and bring the soup to a slow boil. step 4 – simmer the potatoes and carrots for about 10 minutes until the potatoes are tender. step 5 – while the soup is simmering wash and chop the broccoli into small bite sized florets.
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