About the Recipe
Looking for a comfort food? Smooth, tasty and delicious.
1 onion, diced (or 1 Tbsp onion powder or 3 Tbsps dried onion flakes*)
3 large russet potatoes, peeled and diced
5 cups fresh (or frozen) broccoli, chopped
3 cups low-sodium vegetable broth
3 cups non-dairy milk, unflavored & unsweetened
1/2 cup GF flour or ground oats
3 Tbsps nutritional yeast flakes
1 ½ tsp garlic powder
1 tsp black pepper
½ tsp salt (optional)
Dry sauté the onion in a large pot (or in your instant pot) until it starts to caramelize.
Then add a small amount of water, scraping the bottom. Cook until tender. *If you use onion powder or flakes, start with step #3 and add them then.
Add the potato, broccoli and vegetable broth. Continue cooking until the potatoes are tender – about 15 minutes (or set your IP to manual and 4 minutes).
Transfer the mixture to a high-speed blender, blend to desired texture and pour it back into the pot.
Pour the milk, flour, nutritional yeast flakes, garlic powder, nutmeg, salt and pepper into the blender and blend until completely smooth.
Add the milk mixture to the pureed vegetables in the pot. Simmer for a couple of minutes until bubbly and thickened. Serve warm on its own or over baked potatoes.
No animals were harmed during the creation of this recipe!