Creamy Potato & Broccoli Soup with Roasted Poblano Pepper
Ingredients
- 1 tablespoon olive oil veggie broth, or water
- 1 medium onion finely chopped
- 2-3 carrots sliced
- 1 stalk celery sliced
- 2 clove garlic minced
- 2 tablespoons flour gluten free or whole wheat
- 2 1/2 cups vegetable broth
- 1 cup unsweetened plain almond milk
- 2 medium potatoes peeled and diced
- 3-4 cups broccoli florets (1 head) chopped into bite size pieces
- 1 medium poblano pepper roasted, seeded (see below)
- 1/3 cup nutritional yeast
- 1/4 teaspoon smoked paprika
- salt and fresh ground black pepper
Instructions
To roast the poblano:
- Lay the pepper whole on a sheet pan and using your broiler, char the outside of the poblano pepper, watching and rotating as needed until blackened. Once done, peel back the blackened part of the poblanos and take the seeds out and discard. Set the skins aside.
For the soup:
- Heat oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic and cook until soft, about 3-5 minutes.
- Add the flour and stir until smooth. Add in the poblano and continue to cook to get rid of the flour taste.
- Add the broth, almond milk, and potatoes. Bring to a boil, then reduce heat, and simmer until potatoes are almost soft, about 8-10 minutes.
- Add the broccoli and return to a simmer. Cook uncovered until the broccoli is tender, about 5 minutes.
- Stir in the nutritional yeast and smoked paprika. Adjust salt and pepper to taste.
- Remove 1-2 cups of soup, scooping up as little broccoli as possible. Puree in a blender or use an immersion blender. Add back the soup that was removed and stir. Alternatively you can blend the entire soup for a creamier consistency.
- Top with fresh cilantro or parsley.