3medium potatoes, scrubbed and diced into 1 cm cubes(approx. 1.1 lb / 500 g)
5-6cups(1.2-1.5 litres) vegan stock
2teaspoonsdried tarragon
4tablespoonsnutritional yeast
1large broccoli head, broken into small florets and the stem chopped into smaller pieces(approx. 1 lb / 400 g)
¾cup(200 ml) plant-based milk
Salt and pepper, to taste
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Instructions
Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
Once the onions are soft, add the chopped garlic and cubed potatoes and cook for another 2-3 minutes.
Next, add the vegan stock, dried tarragon, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for around 12 minutes or until the potatoes have softened.
Once the potatoes are soft, add the broccoli pieces and plant-based milk. If necessary, top up with a little more vegan stock or water to submerge the broccoli. Simmer for 2-3 minutes or until the broccoli is just starting to become tender.
Once the broccoli has been cooked to your liking, turn off the heat and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
Potatoes: You could use pretty much any potatoes you like, however the best varieties tend to be all-rounders such as Maris Piper, Yukon Gold, or Désirée.Other veg: Try adding chopped carrot and celery with the onion for a more flavourful base. You could also swap the broccoli for other brassica vegetables such as cauliflower or Brussels sprouts. Other herbs: If you don't have tarragon, you could try herbs such as thyme, oregano, marjoram, or mixed herbs (here's my recipe for homemade Italian herb mix). Other flavours: Try adding flavours such as mustard and lemon (zest during cooking and then juice to serve) if you want some extra brightness and zing. Heat: Add fresh chilli or chilli powder if you prefer a bit of a kick. Plant-based milk: I went for unsweetened oat milk, but you could use any you like (soya or cashew milk would have been my next choices).Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You’ll want to do the same for any plant-based cream and/or bread that you use when serving.Storage:You can store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy:
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