Wait, what? How can cream of anything be vegan? The trick with this soup is that the creaminess comes from a mashed potato, not from any dairy. This soup is quick and easy to make! Perfect for a busy evening.
Heat the oil in a soup pot over medium high heat and cook the onions and garlic until the onions turn translucent.
Add the broth and cubed potatoes, boiling until the potatoes are tender, about 10 minutes.
Add the broccoli and simmer for 5 more minutes, then either transfer to your blender in batches or use an immersion blender to puree the soup until it’s smooth.
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Image Credit: Creative Commons photo by Sebastian Mary
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