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RECIPE TYPE
Vegan
SERVES
6
Prep Time: 20 min
Cook Time: 20 min
1 bunch broccoli (1 1/2lb), chopped
1 large baking potato, peeled and chopped
1 onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp pepper
1 pkg (946mL) Longo’s Essentials Low Sodium
Vegetable Broth
1 cup vegan cheddar shreds
1/4 cup chopped almonds (optional)
Combine broccoli, potato, onion, carrot, garlic, parsley, salt and pepper in soup pot. Pour in broth and stir to combine. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 25 minutes or until vegetables are very tender.
Using an immersion blender, purée soup (or purée in batches in a blender and return to pot).
Ladle into bowls and sprinkle with cheese and almonds, if using, to serve.
