Broccoli Potato Soup

We had a soup and salad potluck this past Sunday. So many people brought delicious soups and delicious salads.

We were craving broccoli cheese soup, so we made up a vegan version. We didn’t have all the ingredients to make it taste truly cheesy, so I’m calling it broccoli potato soup instead. This way no one will be disappointed when the soup tastes more like potato than cheese.

Anyway, several people requested the recipe. I wasn’t paying attention to ingredient proportions, but here is more or less how we made it:
Creamy Vegan Soup – Broccoli Potato

  • 1 onion
  • 1 head of broccoli
  • many cloves of garlic, minced
  • a bunch of potatoes, cut into small chunks
  • 1-2 cups of crushed cashews
  • 2 large scoops of vegan margarine
  • spoonful of tahini
  • soymilk
  • several cups of nutritional yeast
  • small spoonful of onion powder
  • paprika, salt and pepper
  1. Boil potatoes in water
  2. Blend cashews, soymilk, tahini, margarine, onion powder, and some of the garlic
  3. Saute more garlic with onions in olive oil until browned, add paprika, salt and pepper (stirring everything around to make a paste)
  4. Once potatoes are soft, drain them and combine everything in a large pot
  5. Blend the mixture little by little until it is thick and creamy with some potato chunks
  6. Add ingredients to until you have created the desired flavor and consistency
  7. Top with green onions, bacos, nutritional yeast, crushed black pepper, and toasted sesame seeds

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