Healthy Broccoli Potato Soup

1. Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
2. Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
3. Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.

Instant Pot Directions

1. Set your Instant Pot to the sauté function, then add the onion and carrots with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
2. Add all remaining ingredients EXCEPT the milk and close the lid, making sure the valve is in the sealing position. Cook at high pressure for 7 minutes and then quick release the steam valve. Remove the lid once safe to do so.
3. Use a slotted spoon to remove 4 cups of the veggies and set aside. Then puree the remaining soup using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids.
4. Return the reserved veggies to the pot, stir in the milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.