Ingredients
- 2 lbs broccoli with stems
- ½ medium white or yellow onion, coarsely chopped
- 1 large russet potato, scrubbed but unpeeled and cut into ½ inch cubes
- 1 clove garlic, minced or pressed
- 4 cups water
- 2 cups frozen green peas
- ½ cup plain unsweetened almond milk
- 2 TBSP fresh lemon juice
- 2 TBSP fresh dill, chopped
- Freshly ground black pepper and sea salt to taste
Instructions
- Remove florets from broccoli stems and set florets aside. Using a vegetable peeler or paring knife, peel away any tough parts from stems. Coarsely chop stems into chunks.
- Place the stems in a large stock pot with chopped onion, potato cubes, garlic and water. Bring to a boil then reduce heat and simmer for 10 minutes.
- Add the broccoli florets and peas to the pot and cook until broccoli is tender, about 15 more minutes.
- Remove from heat. Add almond milk and puree using an immersion blender until smooth and creamy. Alternatively, soup can be processed in batches in food processor or high speed blender.
- Stir in lemon juice and dill, and season with salt and pepper to taste.
Find it online: https://drrania.com/recipes/vegan-cream-of-broccoli-soup/