Low-Fat Smoky Broccoli Potato Soup

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

4 heaping cups of chopped ½ inch pieces of russet potatoes (these produce the best texture result (with skins on, 570g, plus 2 extra cups {280g} for baking & garnish later)

2 cups (480g) water

salt & pepper (1 teaspoon salt and ⅛ to ¼ teaspoon black pepper, to taste)

½ packed cup (80g) finely chopped onion

4 large garlic cloves, minced

1 ½ teaspoons smoked paprika

2 heaping cups (170g) broccoli florets, I used frozen

½ cup (120g) "lite" canned coconut milk (if you don't want to use coconut, make sure to select another creamy plant-based milk, such as cashew or soy. I wouldn't suggest almond b/c of the strong taste)

3 tablespoons nutritional yeast

2 tablespoons (30g) dill pickle juice (gives depth of flavor & aids in giving a somewhat cheesy flavor)

Directions at thevegan8.com

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