Potato & Broccoli Soup
Metric
500 g potatoes
300 g frozen broccoli
20 g ~ ¼ cup nutritional yeast
720 ml ~ 3 cups water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp mustard powder
1 tsp ground cumin
1 tsp ground coriander
US
1 lb potatoes
10 oz frozen broccoli
¼ cup nutritional yeast
3 cups water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp mustard powder
1 tsp ground cumin
1 tsp ground coriander
MAKES4 small / 2 large portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Cooking Pot
Steps
1Peel and cut potatoes into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 25 minutes. Partially cover the pot with a lid to allow steam to escape.
3Transfer to bowls.
Pressure Cooker
Steps
1Peel and cut potatoes into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 10 minutes. Wait for the pressure to release naturally.
4Transfer to bowls.
Nutritional Info
Makes 2 large / 4 small portions
310 Calories per large portion
15g protein
63g carbohydrates
13g fiber
1g fat
310 Calories per large portion
15g protein
63g carbohydrates
13g fiber
1g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C, K
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
Thank you for rating this recipe!
