Low-Fat Smoky Broccoli Potato Soup

Mostly vegan/vegetarian. As a Cherokee-Swede born in South Africa I am drawn to multi-cultural traditional tastes. The tastes that are so perfect they become go-to dishes for many people. People are missing out! Matoke with peanut sauce, Uganda's national dish, is beyond your dreams in terms of taste! Rye/pumpernickle bread, so hearty and thick. Oatmeal made the old fashioned way. (Bet you don't know what that is!)

soups

4 rounded 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 and garnish later)

2 cups 480g water

salt & pepper 1 teaspoon salt and ⅛ to ¼ teaspoon black pepper, depending on spice desired

½ cup finely chopped onion 80 g

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 add more for a stronger cheesy flavor

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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