Who doesn’t love comfort food? Especially a delicious, creamy, and rich potato soup that has NO potatoes in it? And even better yet–you can hide a ton of healthy veggies in it (plus awesome immune boosting power in a couple of secret ingredients). This (un)potato soup may be so good and GOOD FOR YOU that you may consider it a replacement for Chicken Noodle Soup when you’re feeling under the weather.
I’ve included 3 different ways to make this recipe. In the 1) InstantPot 2) Crock-pot, or 3) stove top. I opted for the stove top method in the pictures below since I knew I would be home all day. You can also add other veggies to this soup (or substitute out what I used based on preference). The secret immune boosting ingredient isn’t absolutely necessary for this soup, but adds a delicious flavor and packs an immunity punch to each bite–and your kids will never know it!
The power of nutritional yeast
Just a small amount of nutritional yeast (a quite delicious ingredient) can be enough to ward off the cold/flu (or lessen the duration) according to multiple studies. The effect of the beta glucan fiber in nutritional yeast can be experienced by taking only 1/2 a spoonful a day (it’s even been demonstrated to have positive results by ingesting only 1/16 of a teaspoon!) –that’s it! It tastes a little like butter and cheese mixed together, and is delicious sprinkled on salad, blended in soup (you can barely taste it), or added to pasta sauce. You can even just eat it straight out of the container with a spoon. I prefer to use Bragg’s brand Nutritional Yeast. As a bonus, nutritional yeast has Vitamin B and muscle building protein. It’s even been tied to helping prevent cancer!
Immune-boosting (Un)Potato Soup Recipe...InstantPot and Crock-pot options
Trying to eat more veggies and/or sneak them into your kids' food? This (un)Potato Soup is deliciously healthy and feels like you're still eating comfort food!
Ingredients
- 2 heads cauliflower (can use 1 bag frozen riced cauliflower per each head as replacement)
- 3 large carrots
- 3 celery sticks
- 3/4 large yellow onion
- 1 red, orange, or yellow bell pepper
- 2 cups broccoli
- 3 cloves garlic
- 1 tablespoon avocado, grapeseed, or other oil
- 1 carton of veggie broth (32 ounce)
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4 cup nutritional yeast
- 3/4 teaspoon Celtic sea salt
- ground black pepper to taste
- 1/2 cup corn (add at the end)
- Toppings (optional):
- avocado, cilantro, shredded cheese
Instructions
- Preheat oven to 425 degrees
- Chop all veggies and place on baking pan.
- Drizzle oil on top of veggies and "mix" or "stir" veggies by hand to blend in oil.
- Sprinkle seasonings (except the nutritional yeast) on veggies and "mix" by hand again so veggies are coated with seasoning. Doesn't have to be evenly coated.
- Roast veggies for 30-45 minutes or until tops of a few veggies brown a bit. Stir once during baking. *You'll want them to brown a bit or even almost have slightly "burnt" edges on a few of the veggies.
- Place veggies in Dutch oven or large pot and pour broth and nutritional yeast over veggies. *If using InstantPot, place veggies, broth, and yeast in InstantPot and use soup setting. *If using Crock-pot, place veggies, broth, and yeast in Crock-pot on low for 4-6 hours.
- If using stove top method, cook on medium heat until it boils/bubbles, then turn to simmer/low heat for approximately 30 more minutes or until veggies are soft.
- Using an immersion blender, blend the soup by hand until veggies are all mixed together. If using a food processor or blender, pour soup in blender/processor a few cups at a time until all blended.
- Sprinkle corn in mixture and cook just until corn is heated.
- Season to taste. If prefer a buttery taste, can add a bit more nutritional yeast.
Notes
Nutritional yeast is full of immunity strengthening benefits, as well helps with skin and digestive health.
Butter or shredded cheese can be added to the soup during cooking if preferred. I like to stick to nutritional yeast since it has all the great health benefits and cuts on calories (plus still tastes like cheese/butter).
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 205 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 4mg Sodium: 336mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 10g Sugar: 8g Sugar Alcohols: 0g Protein: 9g
We love adding our favorite toppings to our own bowl of (un)potato soup, including avocado, croutons, crackers, shredded cheese (or more nutritional yeast). Delicious, comforting, and incredibly nutritious!
Looking for natural ways to beat or prevent cold/flu symptoms? Check out my recent posting on my favorite tips here!
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