Time: 45 min.
Complexity: easily
Servings: 6

This low-calorie yet filling and healthy broccoli soup is incredibly smooth and creamy even without the addition of cream. Its velvety texture comes from yellow potatoes, and nutritional yeast, with its pleasant nutty flavor, makes an excellent substitute for cheese. It can be purchased in health food stores. If blending the hot soup in a stand blender, be sure to leave the lid slightly ajar, draping it with a light kitchen towel to prevent a hot explosion.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion (about half a medium onion)
• 0.5 cup chopped celery (about 1 stalk)
• 1 clove garlic, crushed
• 2 medium Yukon Gold potatoes, peeled and diced (about 350 g)
• 4 cups broccoli florets
• 0.5 cup unsweetened soy milk
• 1/4 cup nutritional yeast
• 1/4 teaspoon freshly grated nutmeg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

onions, celery, garlic, potato, broccoli cabbage, soy milk, yeast, nutmeg

We recommend

Preparation:

Step 1
• In a large saucepan, heat the olive oil over medium heat. Add the onion and 1/2 teaspoon salt and cook until golden brown, about 7 minutes. Add the celery, garlic, and 1/4 teaspoon black pepper and cook for 5 minutes. Add the potatoes, 4 cups water, and 1/2 teaspoon salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, cover, and simmer until the potatoes are tender, about 15 minutes. Add the broccoli, cover, and cook until the broccoli is bright green, about 5 minutes.
Step 2
• Pour the soup into a blender; add the soy milk and blend until smooth, leaving the lid slightly open to release steam (or use an immersion blender to blend the soup directly in the pan). Return the soup to the pan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add a little water if the soup is too thick, and season with salt and pepper to taste.

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