"cheezy" potato broccoli soup

I never tire of soup - take last week for example, I had a very long work week which consisted of a 8:30am-8:00pm 4 day week which meant no gym time and absolutely no desire to cook dinner when I got home. The super hero of the story - soup, chowder & stew cooked  in my crockpot! There is nothing better than coming home from work and having dinner ready to enjoy without a second thought.

Justin and I never tire of soups this time of year, if I had my way we would eat soup at least once a day; and sometimes we do. The past few weekends we have been home bound due to snowy windy weather, a couple Sundays ago I made this soup which made the entire house smell so so good.

This particular soup wasn't on my blogging radar, but it smelled just too good not to share.

You can either cook this in the crockpot or on the stove top - whichever method you prefer.

Alongside our soup we devoured a few Tempeh BLT's with avocado (recipe coming!) - there something about a soup and sandwich combo that is just so comforting.

Radish sprouts top the soup providing a pop of color and a nice added "freshness" to the overall soup experience. If you are lacking in the radish sprout department, any sprout would do.

What are your "gloomy" weather recipes that you fall back on when the weather isn't the best?

Do you have a favorite dish that never gets old no matter how often you enjoy it during the week?

j

"Cheezy" Potato Broccoli Soup

makes 6 servings

you will need:

 3 cloves of garlic minced

1 medium shallot, roughly chopped

1 small red onion, roughly chopped

4 small white potatoes, peeled & cubed

1 large sweet potato, peeled & cubed

1 medium head of broccoli, cut into florets (stems can be used too)

1 very large carrot or 2 medium, sliced into half moons

1/4 cup Nutritional yeast

1 tsp turmeric

1 tsp all purpose seasoning

1/2 tsp white pepper

1 tsp salt or to taste

6-8 cups water

handful radish sprouts for garnish

assembly: 

 

crock pot method

Combine all ingredients in the crockpot and cook on high for 6 hours or low for 8 hours

After allotted cook time, place half of the cooked veggies in a bowl. With an immersion blender, blend the remaining broth and veggies in the crock pot until silky smooth. Add the reserved veggies back to the crock pot, ladle into bowls and top with radish sprouts.

Season with salt & pepper to taste.

stove-top method

in a large soup pot over medium heat drizzle about a tablespoon of coconut oil into the bottom of the pan. Saute garlic, shallot and onion until fragrant - add the remaining ingredients to the pot, simmer on low until veggies are tender about 30 minutes.

 After allotted cook time, place half of the cooked veggies in a bowl. With an immersion blender, blend the remaining broth and veggies in the crock pot until silky smooth. Add the reserved veggies back to the crock pot, ladle into bowls and top with radish sprouts.

Season with salt & pepper to taste.

Enjoy!