Vegan | Broccoli and Potato Soup
Posted on January 2, 2017
I love the Thug Kitchen cookbook but the recipes took a long time to make. So I bought their second book Thug Kitchen 101 Fast as F*ck. So far I've liked everything that I've made. I like to make soup, eat it for one dinner, then freeze off dinner size portions for nights when I don't have time to cook.
Yield: 4 to 6 servings
2 tablespoons olive oil
1 crown broccoli, cut into small florets (about 5 cups)
1 yellow onion, diced
3 cloves garlic, minced
2 russet (baking) potatoes, skin on, diced (about 4 cups)
6 cups low-sodium vegetable broth
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 cup nutritional yeast
1/4 cup minced chives or green onions
In a large soup pot, heat 1 tablespoon of the oil over medium-high heat. Add the broccoli and a pinch of salt and pepper and stir. Cook the broccoli until you start to get some burned marks and the skin starts to soften, like in a stir-fry, 4 to 5 minutes. Put broccoli in a bowl and set aside.
In that same pot, heat the last 1 tablespoon of the oil over medium heat. Add the onion, garlic, potatoes, and a pinch of salt and pepper and sauté until the onion starts to soften, about 4 minutes. Add the veggie broth, cover, and let simmer until the potato is tender, 10 to 15 minutes.
Add the broccoli and keep simmering, uncovered this time, for another 5 minutes. Add the lemon zest, lemon juice, and nutritional yeast and roughly purée with an immersion blender (or transfer to a stand blender). You can go for smooth or chunky.
Stir in the chives, then taste as add more of whatever you like.
(Ref. "Broccoli and Potato Soup" recipe, Thug Kitchen 101, page 60.)