SERVES: 8 | PREP TIME: 15 MINUTES | COOK TIME: 40 MINUTES
INGRIDENTS
2 tablespoons olive oil | 2 cups broccoli florets |
1 medium onion | 1 cup unsweetened plant milk |
3 cloves garlic, minced | 1 teaspoon dried thyme |
4-5 medium potatoes | Salt and pepper to taste |
4 cups vegetable broth | Fresh parsley for garnish |
INSTRUCTIONS
2. Add the diced potatoes to the pot and stir them for a few minutes to coat them in the onion and garlic mixture.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Add the broccoli florets to the pot and cook for an additional 5 minutes, or until the broccoli is tender but still vibrant green.
5. Using an immersion blender or transfer the soup in batches to a countertop blender, blend the soup until smooth and creamy. If using a countertop blender, return the blended soup to the pot.
6. Stir in the almond milk and dried thyme, and season with salt and pepper to taste. Simmer the soup for a few more minutes to allow the flavors to meld together.
7. Ladle the creamy potato broccoli soup into bowls and garnish with fresh parsley, if desired. Enjoy!