Creamy Vegan Broccoli Potato Soup

4 Russet potatoes, diced
6 cups vegetable broth
8 cups small broccoli florets
oil for frying
1 small white onion, chopped
2 cloves garlic, minced
1/3 cup cashew cheese or vegan cream cheese
1/4 cup nutritional yeast flakes
1 TB salt
2 tsp pepper
2 cups Ripple
1 tsp dry mustard
2 tsp thyme
1 TB dried chives

1. Place potatoes & broth in large pot. Cook at a low boil for 20 minutes or until tender. Transfer to large bowl.
2. Meanwhile, steam broccoli until crisp-tender. Place 1/2 in food processor with Ripple; process until smooth.
3. In same pot, saute onion & garlic in oil until softened.  Add Ripple/broccoli mixture.
4. In batches, puree potatoes/broth in food processor until smooth & transfer back to the pot.
5. Stir in remaining broccoli florets and the the rest of the ingredients.  Cook & stir over medium heat until hot.

Detox Turmeric Lentil Soup

Source: simplyquinoa.com

Ingredients

• 1 tablespoon avocado oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped turnip (or potato)
• 2 1/2 cups chopped sweet potato
• 2 minced garlic cloves
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 1 cup green (or brown) lentils
• 1 cup red lentils
• 1 - 2 tablespoons turmeric (I like 2)
• 1 teaspoon ginger
• 1 teaspoon cumin
• 4 cups vegetable broth
• 2 cups water
• 1 cup almond milk
• 1 cup spinach
• 1 cup fresh herbs (I like parsley)

Instructions

1. Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
2. Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
3. Remove from heat and stir in almond milk, spinach and herbs until spinach has wilted. Serve immediately!