Creamy Potato Soup with Roasted Broccoli

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.

2 tablespoons olive oil, divided
4 cups finely diced broccoli (about 1 1/2 pounds)
1 medium onion, diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
4 large russet potatoes, diced (about 2 pounds)
4 cups low sodium vegetable broth
1/2 cup nutritional yeast
crushed red pepper, for topping
parsley, for topping

View the full recipe at The Seasoned Vegetable →