Creamy Broccoli and Red Potato Soup

Creamy Broccoli and Red Potato Soup

Total cook time - 35 mins

                            Serves - 4


-3 tbsp Unsalted butter (you can sub vegan butter)

-1 Small onion , finely chopped

-2 Garlic cloves , minced

-4 tsp Corn Starch

-3 cups Milk (you can use real milk or unsweetened cashew milk)

-1 cup Gluten Free vegetable broth

-1 cup water

-1.6 lb Red skin Potato , peeled and cut into 1.25 / 1/2" cubes

-5 cups Broccoli florets (bite size) (about 1 large broccoli

-1 + cups Grated cheese , cheddar or Daiya meltable vegan cheese

Garnish, optional

Shallots/scallions , finely sliced

Grated cheese


Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.

Cook for 30 seconds.

Add about 1 cup of milk and stir quickly, it will thicken quickly. Add remaining milk gradually, whisking as you go.

Add broth, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked. If the soup gets too thick, add more broth (or water) - depends how rapidly you are simmering.

Then mix together 4 teaspoons of cornstarch / cornflour and a splash of water to make a slurry.  This will thicken the soup.

Add broccoli and stir. Cook for 2 minutes, then take the pot off the stove.

Stir through cheese (I use 1 cup). Adjust salt and pepper to taste.

Ladle into bowls and top with garnishes of choice.