Broccoli Raab and Potato Soup-vegan and healthy

Broccoli raab, small red or white potatoes, and carrots make an unusual yet interesting soup that is naturally gluten free and vegan.  The rich green vegetable can be a tad bitter, but the potato and sweet carrot balance out the flavors making this an excellent way to enjoy eating your greens.

Broccoli raab

Fast, Easy, Delicious
I love the creamy texture, the vibrant color, and the pungent flavor of this easy seasonal soup. It's soothing and satisfying.

I consider it one of my " in a hurry soups" because it takes only about 10-15 minutes to prep and about15 minutes to cook.  When the soup is finished cooking, I then blend and serve. It's highly nutritious and yet can be prepped and cooked in less than a half hour. It's that easy. 

Additionally, it's packed with fiber from the veggies.
Fiber plays a key role in helping our bodies get rid of waste, while the nutrients and antioxidants in the vegetables nourish us.

Soup is a great way to eat more vegetables because plant based soups are easy to digest and easy to enjoy.

If You are not a fan of broccoli raab? Substitute another green

If you are not a fan or can't find Broccoli raab, then substitute regular broccoli, broccolini or even spinach. It will be a less pungent taste but equally delicious flavor.

This vegan soup meets dairy free, gluten free, soy free and nut free standards making it a great choice when having guests with a variety of eating needs. Since broccoli raab can be strong, try using regular broccoli when serving guests.

I have to meet dairy free, gluten free , and soy free when I have extended family- How about you? Does your extended family have special eating needs? 


Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients:

1 store size bunch of fresh broccoli raab, washed and chopped ( or substitute broccoli, broccolini or a pound of spinach)
1 medium onion sliced in half moons or 1 leek sliced
2 cloves garlic, chopped
Olive oil spray or 2 teaspoons of olive oil
1/4 cup of chopped parsely
2 medium carrots, sliced
2 medium red potatoes or small white potatoes, diced ( leave on the peel if using organic potatoes)
4 cups of vegetable broth ( check that it is gluten free and nut free)
5 cups water
Seasoning: Himalayan salt, fresh cracked pepper to taste
optional : 2 Tablespoons of unflavored coconut milk or almond milk added to each bowl of soup upon serving.


Directions ( see alternate direction for the Instant Pot below)
Fill a medium soup pot with 5 cups of water. Add chopped potato and carrots. Bring to a boil and then reduce to simmer covered until vegetables are tender about 15 minutes. While your vegetables are simmering, spray a large skillet with olive oil spray. Sautee the onions, garlic and broccoli raab (or spinach) in  skillet for about 5 minutes. Add the sauteed vegetables to the soup pot and puree with an immersion blender ( or remove and blend in batches in a regular blender)
Upon serving: add 2 Tablespoons of coconut or almond milk to each bowl

Directions for the Instant Pot
Spray the Instant Pot pan with olive oil spray or olive oil. Add the onion, garlic, broccoli raab or spinach and sautee for about 3-4 minutes stirring frequently so it doesn't burn. Turn off the sautee and add red potatoes, carrots, broth and only 3 cups water. Turn on manual to cook for 10  minutes.  ( make sure seal knob is sealed for steam) and allow to cook. When done, allow to self cool for 5 minutes and then release steam according to directions on your Instant Pot.  When steam has released, remove lid and use an immersion blender or blend in blender until creamy and smooth.

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Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. 

This post is also linked to Souper Sunday where anyone can share a soup, salad, or sammie recipe. Check out this week's recipes.