Warm up with soup and drink your vegetables. This soup is creamy and velvet with no added dairy - the secret ingredient is a small amount of potatoes. To make this a complete meal, add a scoop of brown rice or barley and some beans.  Or serve the soup as a side to your favorite protein. 

Ingredients

• 1 head of broccoli with stalks
• 2 tablespoons olive oil 
• 1 small yellow onion, chopped
• 3/4 teaspoon salt, divided
• Dash of red pepper flakes (optional)
• 2 garlic cloves
• 1 cup potatoes, peeled and chopped
• 4 cups water
• 1-2 teaspoons lemon juice
• Pepper to taste

Directions

1. Wash your vegetables. Peel the tough outer layers of the broccoli stalks. Separate the stalks from the florets. Roughly chop. 
2. Heat oil in a large pot over medium-low heat. Add onion and ¼ teaspoon salt. Sautee until soft and starting to turn golden brown, about 8-10 minutes. Add garlic and red pepper flakes, if using. Cook for 30 seconds or until fragrant. 
3. Add broccoli stalks, potatoes, water and remaining salt. Bring to a simmer then reduce heat to medium-low. Cover and cook for 20-25 minutes, until broccoli and potatoes are easily pierced with a fork. Add the florets and cook for an additional 4-7 minutes. 
4. Remove the pot from the heat and puree with an immersion blender or puree in small batches in a blender. * 
5. Return blended soup to the pot. Add lemon juice. Taste and adjust the seasoning. Serve with love! 
6. Store leftovers in airtight containers in the fridge for up to 3 days. If soup thickens, thin with a little water or broth– 1 tablespoon at a time – until the desired consistency. 
   
   * CAUTION if using a blender: blend in small batches. Cover and hold the lid with a towel to prevent the lid from popping off from the steam. 
   
   Photo credit: Allrecipes