This Creamy Broccoli Potato Soup is both dairy-free and gluten-free, yet it still packs creamy deliciousness into each bite. I made a pot of this soup on Sunday and ate it for lunch all week long. You’ll love the flavor the fresh herbs impart, and nutritional yeast gives it a slightly cheesy, earthy flavor while staying dairy-free.
Want a lower carb option for a deliciously creamy soup? Try my Creamy Celeriac (Celery Root) Soup.
MAKE CREAMY BROCCOLI POTATO SOUP:
Start seven cups of the vegetable broth heating over medium heat in a large dutch oven or soup pot. While the broth is heating, peel the potatoes and carrots and chop them into bite-sized pieces, then add them to the pot. (I used about a half-inch dice for all the veggies.) Finely dice the red onion and mince the garlic, then add to the pot. Finally, mince the fresh herbs, and add them to the broth, along with the salt and pepper.
Cover the dutch oven, and continue to simmer over medium heat until the potatoes and carrots are tender, about forty minutes. Remove about half the broth and veggies to a large bowl. Working in small batches, carefully purée in a blender or food processor. Before you begin processing the soup, whisk half a cup of potato flour into the reserved one cup vegetable broth. Stir this into the soup in the dutch oven, then whisk in the nutritional yeast and miso paste. Finally, stir the chopped broccoli into the soup.
Once puréed, return the processed soup to the pot, and stir well to combine all ingredients. Turn the heat to medium-low, cover the dutch oven, and continue to simmer for about forty-five more minutes until the broccoli is tender.
Note: I used a cast iron dutch oven from Lodge which conducts heat very well. You may need to adjust your cooking temperature or time if you are using a different cooking medium. Cooking at medium heat with the cast iron covered produced an even low boil for cooking the veggies. It’s a heavy pot, but I love it.
You could also top with:
- fresh parsley
- I did try freezing a portion of Creamy Broccoli Potato Soup, and I would not recommend it. Freezing changed the texture, and it did not reheat well.
- I used Bob’s Red Mill potato flour. You can also find this flour from Thrive Market (for much less). There’s link at the top of this post for a free 30-day trial.
- I used Bragg nutritional yeast, which is also available through Thrive Markiet for a lower price.
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As always, if you try this recipe and love it, please leave a comment or rating on the blog. Thanks!
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