This is a nice rich creamy soup. The potatoes and sauce give that “comfort” food goodness while the broccoli adds a hefty dose of the cruciferous we need to be eating every day. Our personal preference is to chunk the veggies on the larger side, but you do what suits you best. As is with most soups, the flavors improve as it stands, making the leftovers even better.
To make the soup as quickly as possible, thinly slice the potato and carrot under To Cook and Set Aside. Add to the kettle with sufficient water, cover the kettle and simmer while you prepare and measure the rest of the ingredients. They should be cooked by the time you are done. Drain the carrots and potatoes and put in your blender jar.
Using the same kettle, sauté the onion and garlic. When the water is all evaporated, add the carrots, potatoes and broth. Bring to a boil, cover and simmer for about ten minutes. After the first four minutes, lay the broccoli on top of the simmering veggies, cover again and continue cooking until tender–don’t overcook!
While that is simmering, add all the premeasured blender ingredients to the carrots and potatoes. Blend all until smooth and creamy. When the veggies in the pot are cooked, stir in the sauce, continuing to lightly stir until it thickens.
Just that easy, it is ready to eat!!
To Cook and Set Aside:
hot water
2/3 cup thinly sliced carrots
1 cup potatoes, diced small
To Sauté:
1/2 cup chopped onion
1 tsp minced garlic
Broth or water as needed for sautéing
To Cook:
4 cups veggie broth
2 carrots, cut in 1/2 inch chunks
4 cups new or Yukon gold potatoes — peeled and diced bite size
4 cups broccoli pieces, not too small
1 tbsp chickenlike seasoning
Cheese Sauce:
Precooked carrots and potatoes
1 cup hot water — can include reserved cooking water
1/2 cup raw cashews
1/2 cup nutritional yeast flakes
2 tbsp tapioca flour
2 tbsp lemon juice
2 tsp salt & onion granules
1/2 tsp garlic granules, turmeric & celery salt
1 cup hot water