Creamy Potato Broccoli Chowder (WFPB, Oil-Free, Low Calorie & Ultra Filling)
Creamy Potato Broccoli Chowder (WFPB, Oil-Free, Low Calorie & Ultra Filling)
Equipment
Ingredients
- 4 medium potatoes, diced
- 4 cups broccoli, chopped into bite size pieces
- ½ cup onions,diced
- 4 cup vegetable broth
- 1 cup chickpeas
- 1 cup unsweetened plant based milk
- 3 tbsp nutritional yeast
- 3 cloves, garlic, minced or 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp thyme
- Salt and Pepper to taste
Instructions
- Preheat Dutch oven to medium heat. Add a splash of water or vegetable broth. Cook onion for 2-3 minutes, add potatoes, broccoli, vegetable broth and spices.
- Bring to a simmer, cover and cook for 15 minutes until the broccoli and potatoes are fork tender.
- When the vegetables are tender. transfer a couple of ladles of the soup to blender. Add chickpeas and plant based milk. Blend until smooth. Transfer mixture back to the soup and combine. Serve with green onions and parsley.
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