Daily Vegan Lunch for 23 September, 2013: Potato Broccoli Red Pepper Bisque

Vegan potato broccoli red pepper bisque


2 teaspoons oil
1/2 onion (about 1 cup) chopped roughly
1 vegan broth cube
2 cups broccoli chunks
1.5 cups roasted red bell pepper (I used ones I roasted in the oven myself for 30 minutes at 375 degrees)
2 tablespoons nutritional yeast
1.5 cups pre-cooked potato
5 cups water
Salt to taste


In the bottom of a large soup pot, fry the onion on medium high heat until it is translucent. Pre-cook potato if needed, about 1 medium-sized potato will yield 1.5 cups of potato mash, or just use 3/4 cup potato flakes and 3/4 cup additional water.

Add water and all other ingredients to the pot. Turn heat to high and bring it to a boil, stirring to incorporate nutritional yeast. After it boils, turn heat to low and simmer for about 10 minutes. Taste test the broth to see if it needs salt.

Transfer soup to a blender (in batches if necessary) and puree until liquified.

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