I've been a little soup crazy lately.  I would like to say that's because of the cooler weather but we have been pretty warm here in Denver.  It won't be too long before we're stuck indoors and trying to keep warm so I have been busy making a lot of soups.  One of the best things about soup is the fact that they freeze so easily.  I generally freeze 1/2 of the soups that I make and keep the rest in the refrigerator for weekday lunches.  It's a win win.

I really needed to use up some broccoli that I picked up last weekend at the Farmer's market.  Because I did not have enough for my normal recipe I decided to combine it with some Brussels Sprouts which ended up making a really nice combination.  This is a Vegan recipe which uses potatoes as a thickener instead of milk.


2 TBSP Olive Oil

1 Cup Chopped Onion


1/2 Cup chopped celery

2 Cloves Garlic, minced

black pepper 

2-3 Medium potatoes, peeled and diced

4 Cups Broccoli, chopped

1/2 Cup unsweetened almond milk

1/2 Cup Nutritional Yeast

1/4 Tsp ground nutmeg

Saute Onions in oil in a large pot until browned.  Add celery, garlic, and pepper and cook for about 5 minutes.  Add potatoes and 4 cups of water.  Season with 1 TBSP Salt and bring to a boil.  Simmer for about 15 minutes or until potatoes are tender.  Add the broccoli and sprouts and continue to cook about another 10 minutes.

Transfer to a blender and puree in batches.  Add milk to last batch then return everything to the pot.  Mix in nutmeg and yeast, stir well and simmer about 5 minutes. Serve immediately.