Potato And Broccoli Soup
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.
Serves: 2 to 3
Prep Time: 15 min
Cook Time: 20 min
Ingredients
2 Cups
Frozen hash brown potato chunks
3 Cups
Vegetable broth or water
1 15 Ounce Can
White beans, drained and rinsed
1/2 Cup
Nutritional yeast flakes
1 Teaspoon
Onion powder
1/2 Teaspoon
Garlic powder
2 Cups
Small broccoli florets
Directions
1
Place the potatoes and broth in a large pot.
2
Cook for about 10 minutes until potatoes are tender.
3
Place in a blender jar with all the remaining ingredients except the broccoli.
4
Blend until smooth.
5
Return to pan, add the broccoli and cook until tender, about 10 minutes.
Hints: 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.
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