Recipe graciously provided by our friends at Lighter, who are using plant-based science to help the world eat better.
Loaded baked potatoes are often loaded with unhealthy fats and calories, but this soup recipe transforms the classic side dish into a healthy entree. Frozen broccoli and carrots pack this soup with color, along with Vitamins A and C. And red skin potatoes (that melt in your mouth) make this a satisfying and comforting main course. Kick it up a notch with your favorite hot sauce, and make it a little 'cheesy' by stirring in nutritional yeast.
- 1/2 Carrot
- 1/2 tsp Dried basil
- 1 cup Frozen broccoli
- 2 cloves Garlic
- 1/2 can No-salt canned pinto beans
- 2 1/2 tbsps Nutritional yeast
- 1 tbsp Olive oil
- 2 Red skin potato
- 3/4 tsp Salt-free chili powder
- 1 1/2 cups Water
- 1/4 Yellow onion
- to taste Salt & pepper
1. Produce Prep: Rinse the produce. Carve off blemishes from the red skin potatoes (but no need to peel it entirely). Cut it the red skin potatoes into cubes. Chop the carrot, and mince the garlic. Dice the onion. Rinse and drain the canned pinto beans.
2. Add olive oil to a large pot and bring up to medium heat. (To make this recipe oil-free, see the oil-free saute video for instructions). Sweat the diced onions until translucent. To the pot, add the red skin potatoes, chili powder and dried basil, and stir until the red skin potatoes are coated with the spices. Cook for 5 minutes, stirring frequently to prevent burning.
3. Add the garlic, chopped carrot, frozen broccoli, beans and water to the pot. Make sure the red skin potatoes are completely submerged in water. If they aren't, add more water until the red skin potatoes are covered. Bring to a low simmer. Cover and cook until the red skin potatoes are soft (10-15 minutes).
4. Add the black pepper and nutritional yeast. Taste and adjust seasonings to your preference. Add hot sauce or cayenne when serving. (Prefer a creamier soup? Some people like to blend half the soup, then combine it with the unblended soup to achieve a creamy, yet chunky consistency.)