Potato and Broccoli Soup
Prep: 15 minutes Cook: 20 minutes
This recipe came from the McDougall Discussion Board a while ago and it is so good and easy that I wanted to share it with all of you.
- 2 cups frozen hash brown potatoes, chopped
- 3 cups vegetable broth
- 15 ounce can white beans, drained and rinsed
- 1/2 cup nutritional yeast
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 2 cups broccoli florets
Place the potatoes and broth in a large pot. Cook for about 10 minutes until potatoes are tender. Place in a blender jar with all the remaining ingredients except the broccoli. Blend until smooth. Return to pan, add the broccoli and cook until tender, about 10 minutes.
Hint: Fresh potatoes that have been peeled and cut into chunks may also be used, but since I usually have the frozen chunks in my freezer, I saved time by using those. Frozen broccoli florets may also be used in place of the fresh broccoli.