This vegan, gluten free soup combines potatoes and roasted broccoli to create a creamy, savory, and filling soup. An easy dinner, ready in less than an hour.
Preheat oven to 400°F. Toss diced broccoli with 1 tablespoon olive oil and place on a baking sheet. Roast for 25 to 35 minutes in the oven until slightly brown and crisp.
While broccoli is roasting, heat 1 tablespoon olive oil in a large pot or dutch oven over medium heat. Add in onion, salt and pepper and stir well to combine. Cook 5 to 10 minutes, until fragrant and translucent. Add garlic and cook 2 to 3 minutes more.
Stir in potatoes and broth. Cover and bring to a boil. Reduce heat to low and let potatoes simmer about 15 minutes, until fork tender.
If using a high speed blender, carefully transfer soup to a blender. Add nutritional yeast and pulse several times until desired consistency. Then return soup to pot.
If using an immersion blender, add in nutritional yeast and puree soup until desired consistency.
Stir in roasted broccoli and serve immediately with crushed red pepper and parsley.