Broccoli Soup



Melt margarine in a soup pot over medium heat. Sauté onion, celery, and garlic for 5 minutes, until onion is translucent. Add potatoes and three quarters of the broccoli florets. Add enough water to barely cover the veggies. Bring to boil, lower heat, cover and cook 15-20 minutes until tender and soft.

Once cooked, blend veggies with a hand blender until smooth. Add soy milk and nutritional yeast. Season to taste with salt and pepper.

Add in remaining florets and cook, uncovered, until florets are soft.

Serve with crackers or bread. 


  • 2 Tbsp margarine
  • 1 onion, diced
  • 1 rib of celery, diced
  • 1 garlic clove, minced
  • 2 medium potatoes, peeled and diced
  • 2 heads of broccoli, cut into florets
  • 1/2 C Water
  • 1 C soy milk
  • 1/4 C nutritional yeast
  • Salt and pepper, to taste

Serve with crackers or bread.