Spinach & Broccoli Cheddar Potato Soup


Recipe from @thezestylime

This spinach and broccoli cheddar potato soup is seriously dreamy. It’s smooth and creamy and filled with lots of greens but balanced out with gooey cheesy goodness!  Using your Morphy Richards soup maker it’s quick and easy to make. This is the perfect warming comfort food for these gloomy, rainy days that just won’t seem to let up! 

Gluten Free and Vegan Friendly

  • 1 medium onion, diced
  • 1 large clove garlic, minced
  • 500g potatoes, peeled and diced
  • 2.5 cups vegetable stock
  • 300g broccoli, chopped into small pieces
  • 2-3 handfuls spinach
  • 1/4 cup nutritional yeast
  • 1/2 cup shredded vegan cheese
  • 1/2 tsp flaked sea salt

  1. Chop onion, garlic, potatoes, and broccoli into small pieces.

  2. Next in your Morphy Richards Soup Maker, add the broccoli, spinach, and hot vegetable stock (to allow the spinach to wilt). 

  3. Next, add the remaining ingredients- potatoes, onion, garlic, shredded vegan cheese, nutritional yeast, and sea salt.

  4. Make sure the Soup Maker is plugged in, pop the top on, and select SMOOTH mode. 

  5. After 21 minutes the soup will be blended and cooked and ready to eat!

  6. Garnish with your favourite sprinkles- I’ve used soy cream, homemade herb & garlic croutons, fresh parsley, and black pepper.

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