broccoli florets carrots onion garlic clove Yukon gold potatoes broth seasonings gouda cheese whole milk or canned coconut milk fresh parsley
– In large saucepan, heat the oil on medium-high heat and add the prepared broccoli, carrots, onion, and garlic. Cook for about 7 minutes.
– Add the potatoes, broth, cumin, paprika, and bay leaf and cover and cook for 20 minutes until the potatoes are soft.
Pour in the milk and cheese and stir until the cheese is melted and warmed through, about 5 minutes. Gently mash the soup with a potato masher to thicken it and break up the potatoes.