Serves: 2 large servings, or 4 small
|Perfect with sautéed mushrooms & a dollop of vegan sour cream|
Ingredients1 tbsp olive oil
1 small onion, peeled and diced
1-2 cloves garlic, chopped
3 cups vegetable broth
1 head of broccoli florets (2 cups)
3 medium potatoes, peeled and quartered
1/4 tsp thyme
salt and pepper to taste
PreparationIn a large pot, heat olive oil over medium heat and sauté onions and garlic for 3 minutes.
Add potatoes and broth. Cover, bring to a boil. Reduce reduce and simmer until potatoes are cooked, about 15 minutes.
Add broccoli and thyme andcover for 5 minutes, until fully steamed, but still bright.
Purée the soup with a stick blender.
Season with salt and pepper as desired.