Sometimes it’s a little intimidating to try something new — traveling to a new country, riding motorcycle for the first time, starting a new job, skydiving (still haven’t tried that), exploring a new type of cooking…. It’s all a little unnerving.
I am not a vegan, and never will choose to be full-time, but I completely and totally acknowledge that a vegan diet can be healthy, tasty, and beautiful. This little soup is evidence of that.
I had a jar of nutritional yeast sitting in the cupboard, and knew it should get used. I also received the gift of some wonderful broccoli, and had a couple large yams on the kitchen counter. What shall I make for supper on this chilly spring evening???
Nutritional yeast is a confusing thing for me. It’s not the kind of yeast used for baking bread. It’s flaky, smells and tastes somewhat nutty, and is a good source of B-complex vitamins. Some people use it as a substitute for cheese (what?!?!?), but until today, I’ve only used nutritional yeast as a condiment by sprinkling it on coconut oil-laced popcorn, or mashed sweet potatoes.
It’s time to grow up, and try something new.
This soup has no dairy, no gluten, no meat, and LOTS of good taste. Interestingly, I felt very satisfied after eating a bowl of soup, but didn’t feel stuffed or heavy. Pretty nice!
PrintCheesy Sweet Potato and Broccoli Soup – Vegan
Ingredients
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 1 large onion, peeled and diced (about 1 cup)
- 4 cloves of garlic. chopped
- 2 1/2 cups water or vegetable stock
- 2 large heads broccoli cut into florets (about 3 cups)
- 1 tsp fresh rosemary, chopped
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup nutritional yeast
- Salt, pepper, caper juice, liquid smoke to taste
Instructions
- Preheat oven to 375 degrees
- Boil sweet potato, onion, garlic, rosemary and turmeric in water or vegetable stock for 20 minutes, or until tender
- Meanwhile, line a baking sheet with parchment paper, and roast broccoli for 10-15 minutes (until it is tender and beginning to brown)
- Add nutritional yeast and coconut milk to sweet potato mixture, and using an immersion blender, process until smooth, then cook for another 5 minutes (add water, broth or coconut milk for desired consistency)
- Season to taste with salt (1 tsp), pepper (1/2 tsp), caper juice (1 Tbsp), and/or liquid smoke (1 tsp)
- Before serving, stir in broccoli, reserving some for garnishing
