Market Recipe Blog: Potato Broccoli Cheez Soup (GF + V)

As a kid, broccoli cheese soup is one of my favourites in the winter months. The secret ingredient to a silky smooth soup without the dairy is a good ol’ potato! This root vegetable has always been super versatile and provides substance into any meal. Not only that, but potatoes are a great source of many vitamins and minerals and fiber for digestive health.

Potato Broccoli Cheez Soup (Gluten-free & Vegan)

Recipe

• 1 carrot, chopped into chunks
• 1 yellow potato, cubed
• ¾ cup nutritional yeast
• 2 cups water + 2 cups water, divided
• 1 tbsp mustard
• 2 small crowns broccoli
• Salt, freshly cracked pepper, paprika to taste

Instructions

1. 1. In a medium pot, cook chopped potatoes and carrots in boiling water until soft.
   2. Keep the water you used to boil the potatoes and carrots to use as the soup base for later, so you don’t need to use broth!
   3. In a blender or food processor, add in the cooked potatoes, carrots, nutritional yeast, 2 cups of the saved starchy water used to boil the potatoes/carrots, and mustard. Blend until smooth.
   4. Pour the cheezy mixture back into the pot and add in broccoli and the additional 2 cups of water to thin it into a soup consistency. Add in additional water or broth to reach the consistency you like.
   5. Bring to a boil to cook the broccoli. You can choose to blend up the broccoli with an immersion blender if you wish, but we left the soup chunky as pictured.
   6. Serve immediately with some cheesy soldiers or toast!

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.