Low Calorie "Cheesy" Vegan Potato Soup
Packed with flavor and hidden vegetables, this low-calorie vegan soup is a perfectly healthy, kid-friendly dinner option.
Blender / Food Processor / Immersion Blender
Stem only, no florets.
Divided through the recipe, add more if needed.
Can choose any form of "milk" you like.
Better than Bouillion Vegetable Base
Can substitute soy sauce.
Chop onion, celery stalks, carrots, and broccoli stem, and garlic.
Add oil to skillet and saute onion. Add in remaining veggies and cook until slightly browned
Pour in 1 cup of water to deglaze the pan. Add more water if veggies aren't completely covered. Boil vegetables until soft, approximately 20 minutes.
While vegetable mixture cooks, cut your baby potatoes in half.
Once vegetables are softened, add the entire mixture to the blender to create a puree.
Add puree back into the pot, mix in 2 cups of Ripple milk, and 1 cup of water.
Add potatoes to the pot and bring mixture to a boil.
Once potatoes are softened, (reserve some potatoes if you like potato chunks in your soup) use an immersion blender and blend until smooth.
Add better than bouillion vegetable paste, nutritional yeast, liquid smoke, and other spices. You can season to taste.
I like to top the soup with Veggie bacon, and green onions.
Calculated calories are approximate and do not include toppings.