This is such a delicious and hearty soup for a cold day that’s also gluten and nut free. This is one of my own inventions.
- 1 1/2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 large carrots, chopped
- 3 medium potatoes, chopped
- 6-8 cups vegetable stock
- 1/2 cup nutritional yeast (or more, to taste)
- 2 tbsp Bragg’s amino acids (or more, to taste)
- 2 tbsp Apple cider vinegar
- 1 tsp Smoked paprika
- Salt and pepper, to taste
- 1 Large crown of broccoli, chopped
Heat oil in a large pot over medium heat. Add onion and garlic and saute 2-3 minutes. When fragrant and onion is starting to turn translucent, add the carrots and potatoes. Saute an additional 2-3 minutes before adding the vegetable stock.
Increase temperature to high and boil until the carrots and potatoes are fork-tender, approximately 10 minutes. Remove from heat and transfer to a blender. Blend with the nutritional yeast, Bragg’s amino acids, and vinegar.
Return to the pot and heat pureed soup over low. Add paprika, salt, and pepper to taste. Add broccoli and cook until al dente. Serve with croutons.