Smooth, creamy & packed with green goodness! This is an iron & chlorophyll- rich one pot meal, perfect for warming the cockles of your heart.
The hearty base comes from potatoes, the rest is a hefty mélange of green vegetables. Nutritional yeast & parsley are added at the end for that extra creaminess & vibrant green. I usually add all sorts of spices to my soups, but this time I decided to let the lovely veggies shine for themselves.
In the photo above, I’ve served the soup with little hot rolls stuffed with olives & parsley. I used my elioti recipe here – instead of forming a loaf, I scooped the dough into small bun sizes & baked them for around 15 minutes.
New to nutritional yeast? Known as ‘nooch’ for short, it’s not to be confused or subbed for dry active yeast! High in B vitamins, nutritional yeast is a complete protein with a wonderful savoury and almost cheesy flavour, making it a favourite in vegan cooking. It’s great alongside the potato in this soup, giving a richer, creamier element.
2-3 Tbsp olive oil
2 small or 1 large onion, diced
1 cup chopped leek
2 cloves garlic, chopped
4 smallish potatoes, chopped
1 cup chopped broccoli
2 cups spinach, chopped
5 cups water
½ tsp gluten free vege stock powder (optional)
3 Tbsp nutritional yeast
3 tsp salt or to taste
1 cup parsley, chopped
On a medium-low heat, add the oil to a heavy-based saucepan with a lid. Add the onion, cook until starting to soften but not colour. Add the garlic & leek, keep gently frying for a few minutes. Add the potatoes, broccoli, spinach, water and optional stock powder. Bring to the boil, then lower the heat & simmer gently with the lid on, for about 20 minutes.
Once the potatoes etc are soft, add the nutritional yeast, salt & parsley and puree the soup til smooth, using whichever method suits you best – transfer to a blender or food processor in batches, or simply use an immersion/stick blender straight into the pot. Enjoy!
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