Name: Vegan Broccoli Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 medium onions, chopped; 2 celery ribs, chopped; 2 tablespoons canola oil; 4 cups plus 1/2 cup vegetable broth; 4 medium russet potatoes, peeled and cubed (about 4 cups); 6 cups chopped fresh broccoli (about 3 small heads); 1 teaspoon salt; 1/4 teaspoon pepper

Easy to make and brimming with nutrients, this vegan broccoli soup is a must-have comfort food.

Ingredients

3 medium onions, chopped

2 celery ribs, chopped

2 tablespoons canola oil

4 cups plus 1/2 cup vegetable broth

4 medium russet potatoes, peeled and cubed (about 4 cups)

6 cups chopped fresh broccoli (about 3 small heads)

1 teaspoon salt

1/4 teaspoon pepper

Instructions

1 Make the soup base

2 Warm canola oil in a large saucepan. Saute the onions and celery on medium heat until tender and translucent, 8 to 10 minutes. Add 4 cups of broth and the potatoes; bring it to a boil. Once bubbling, cover and reduce the heat to a simmer. Cook until the potatoes are tender, 15 to 20 minutes.

3 Blend it up

4 Remove the saucepan from the heat and let the broth and veggies cool for a few minutes. Working in batches, carefully ladle the soup into a blender, adding another ladleful after the prior batch is completely pureed. Editor's Tip: For flawless creaminess, an immersion blender is your best friend and a worthwhile investment. It also minimizes the mess, since you can blend the soup right in the pan.

5 Add the broccoli

6 Return the blended mixture back to the saucepan with the remaining broth. Turn up the heat. Once boiling, add the broccoli and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green. Editor's Tip: To make it more hearty, sneak in some additional seasonal veggies, or even the broccoli stems! If you prefer smaller pieces or want to shorten prep time, toss them in a food processor before cooking.