Cozy Broccoli Soup (Vegan, Whole30)

When I first started this recipe, I was afraid that the lack of cream or milk (even coconut milk) would make this soup less soothing. I was wrong!

Ingredients:

2 large heads of broccoli, chopped
1 small onion, diced
1 cup sliced white button mushrooms
1 large yellow potato, finely diced
4 cups of water (or Whole30 compliant vegetable broth)
0.5-1 TBSP garlic salt
Ground black pepper, to taste (freshly ground if possible)
1 TBSP olive oil

Directions:

1. Heat water in soup pot to boiling. Add broccoli and boil until very soft.
2. While broccoli is cooking, heat 1/2 TBSP olive oil in separate pan to medium. Saute potato, then remove from pan and set aside in a separate dish.
3. Heat another 1/2 TBSP olive oil to the same pan, and saute onion and mushrooms. Add additional olive oil if needed.
4. Once broccoli is cooked, put into a blender in increments and blend until smooth. Add small amounts of water if needed to blend broccoli.
5. Put blended broccoli back into soup pot, leaving about 1-2 cups of the blended broccoli in the blender. 
6. Add the cooked onion, mushrooms, and 3/4 of the potato to the blender (set aside 1/4 of the cooked potato to be added later). Blend until smooth.
7. Add blender contents, garlic salt, and black pepper to soup pot. Add diced potato you had set aside. Stir and simmer for 20 minutes.

Tips: 
- If you prefer a chunkier soup, don't blend all the broccoli. Instead, set aside 1/4 of the broccoli to mash with a potato masher, then add to the soup. (THIS IS WHAT I DO :) )

- Add water as needed to reach preferred soup consistency.

- Add 1-2 cups of coconut milk if you prefer a creamier consistency.


Enjoy! This is especially nice on a cold Winter's day!


love + light,
Clara