Autumn Broccoli Potato Soup

Servings 6
Recipe Ingredients:
  • Heat (an extra) 1 tablespoon vegan butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
    Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  • Add in the Organic Low-Sodium Vegetable Broth, wild rice, broccoli, sweet potato, and thyme. Stir to combine.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  • Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. Cook the vegan butter over medium-high heat until melted. Whisk
    in the flour until combined, and cook for 1 minute. Gradually add in the
    Pacific Foods Unsweetened Original Hemp Plant-Based Beverage, and whisk until
    combined. Continue cooking, stirring frequently, until the mixture nearly comes
    to a simmer and has thickened. (It should be very thick.)
  • Add the cream sauce to the soup, and stir gently until combined. Taste and season with salt
    and pepper as needed.
  • Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days. Soup will
    thicken with time.