VEGAN CREAM OF BROCCOLI SOUP

 VEGAN CREAM OF BROCCOLI SOUP

Recipe and Photo Courtesy of Bon Appétit
This puréed soup gets its creamy texture from the addition of potato, not cream or butter. For a flavor boost, drizzle in your favorite organic extra-virgin olive oil, good vinegar, or a squeeze of lemon.
Makes 4-6 Servings

Ingredients

2 bunches broccoli

1 tablespoon Organic Olive Oil

1 onion, chopped

4 cups vegetable stock

1 russet potato, peeled, cut into 1” pieces

Kosher salt and freshly ground black pepper

Preparation

Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside.
Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread.