One thing I’ve learned about myself is if I don’t meal prep and bring my lunch to work I will most likely buy something unhealthy to eat for lunch.
Being seven months pregnant and having a one-year-old, sometimes I don’t have the energy to cook. So when I am looking for something fast and easy to prep, soup is always my go-to.
This Broccoli Potato soup is super fast and easy to make. It is Whole30 compliant and loaded with tons of flavor. To make vegetarian and vegan, substitute vegetable stock for chicken stock.
Broccoli Potato Soup
Ingredients
- 4 small russet potatoes, peeled and diced
- 1 cup of carrots, diced
- 1 white or yellow onion, diced
- 1 tbsp of avocado oil or olive oil
- 1/4 cup of nutritional yeast
- 1 quart of chicken stock use vegetable stock to make vegetarian and vegan
- 4 to 5 cups of broccoli florets, roughly chopped
- Salt and pepper
Instructions
- Heat oil in a large pot over medium heat. Once warm, add diced onion to the pot and cook until translucent, about 5 minutes.
- Next, add potato, carrots, chicken stock and nutritional yeast to pot and cook on high until the potatoes and carrots are fork tender, about 10 to 15 minutes.
- Turn off the heat and use an immersion hand blender to puree the soup (if you do not have an immersion blender carefully transfer the soup to a blender to puree).
- Next, add broccoli to pureed soup. Cover soup and cook over medium heat until broccoli is tender, about 5 to 7 minutes.
