Broccoli Cheddar Soup

AuthorAndrew Taylor - Spud FitDifficultyBeginner

Inspirational You Tuber 'High Carb Hannah' shares one of the recipes that saw her lose over 31kg! This recipe and over 100 others can be found in our book 'Spud Fit: A whole foods, potato-based guide to eating and living'.

Yields1 Serving
 3 Russet potatoes, peeled and chopped
 180 g broccoli florets
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp bouillon powder
 30 g nutritional yeast
1

Combine all the ingredients, except the nutritional yeast, with 750ml water in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the potatoes are soft.

2

Add the nutritional yeast, then transfer half the soup to a blender and blitz until smooth. Add it back to the remaining soup and mix well.

Ingredients

 3 Russet potatoes, peeled and chopped
 180 g broccoli florets
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp bouillon powder
 30 g nutritional yeast

Directions

1

Combine all the ingredients, except the nutritional yeast, with 750ml water in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the potatoes are soft.

2

Add the nutritional yeast, then transfer half the soup to a blender and blitz until smooth. Add it back to the remaining soup and mix well.

Broccoli Cheddar Soup