Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt the vegan butter in a large pot over medium heat. Add chopped onion and diced celery, and sauté for 5–7 minutes until soft and translucent.
- Stir in minced garlic, red pepper flakes, and fresh rosemary. Continue to sauté for 2 minutes.
- Add diced potatoes and broccoli florets. Pour in vegetable stock, increase heat to boil, then reduce to simmer for 30 minutes.
- Remove from heat, discard rosemary, and stir in nutritional yeast and coconut milk. Blend until smooth.
- Return to pot, season with salt and pepper to taste, and serve hot with crusty bread.
Nutrition
Notes
Taste and adjust your seasonings after blending for the best flavor.
