1cupunsweetened, unflavored non-dairy milkI use soy milk
Instructions
Heat a Dutch oven or 6-quart stock pot over medium-heat. Add vegan butter. Once melted, add the diced onion, celery, and carrots. Cook until golden, about 6-8 minutes.
Once golden, add in the minced garlic and salt. Continue cooking until the garlic is golden and aromatic.
Stir in the vegetable bouillon. Add the remaining ingredients (except for milk): water, frozen broccoli, diced potato, nutritional yeast, and pepper. The potatoes and broccoli may not be entirely covered by liquid, that's okay.
Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over medium-low.
Cover and cook for 10 minutes, then check potatoes for doneness. Continue cooking until potatoes are easily pierced with a fork. Add in the non-dairy milk.
Blend the soup with an immersion blender until mostly smooth. For a smoother result, carefully transfer the soup to a blender in batches, being careful not to overfill the blender. Blend until smooth.
Taste for salt, pepper, and nutritional yeast. Enjoy!
Video
Notes
Fresh broccoli can be used instead of frozen but will take longer to cook.
Leftovers: Best within 3-4 days. Let cool to room temp before refrigerating in a closed container.
Freezing: Either freeze individual servings in small containers or mason jars, or freeze a large batch. Let the soup cool to room temp before freezing. Leave at least an inch of space at the top of the jar/container. For best results, let thaw overnight in the fridge before reheating.