The Best Vegan Cheesy Broccoli and Potato Soup
1 onion, chopped
3 ribs celery, sliced
3 carrots, sliced
3 russet potatoes, peeled & chopped
1 bunch broccoli, chopped
6 cups water
1 tsp. vegetarian chicken style seasoning (such as McKays)
2 tsp. onion powder
1/2 tsp. garlic powder
½ cup nutritional yeast
Salt and pepper to taste
2 tsp. arrowroot or corn starch or 1 tsp. Kuzu (to thicken, optional)
Saute the onion, carrots and celery in 1 cup water on medium high heat until softened, about 20 minutes. Add potatoes and water as necessary to cover and cook until softened, about 20 minutes. Turn off the heat.
Strain out 1 or 2 cups cooked veggies to set aside. When cooled down a bit, blend all ingredients except for the broccoli. Taste and adjust. Pour back into pot, add broccoli and chunked veggies and cook for 10 minutes or until broccoli is tender. To thicken the soup more, place preferred starch in a jar with tight-fitting lid and shake well with just enough water to combine. Add to soup, bring back to a boil. When thick, turn off heat and serve (arrowroot can thin if stirred/cooked too long).