Gluten-Free Vegan Broccoli and Potato Soup
Description
This gluten-free and vegan broccoli and potato soup is delicious, and easy to prepare.
There are two tricks to this recipe:
- Allow the onions to cook slowly in some olive oil and then some white wine before adding the potatoes and broccoli.
- The broccoli florets should be added last, after the broccoli stems have had time to soften.
Ingredients
Instructions
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Add olive oil to a soup pot, and increase the heat to medium.
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Add the diced white onion, and cook while stirring occasionally for roughly ten minutes.
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Add the white wine, and cook until the white wine has reduced, or roughly twenty minutes.
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Add the Kosher salt, dried oregano, garlic powder, and vegetable stock, and bring the contents to a simmer.
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Add the potatoes, and cook for ten minutes.
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Add the broccoli stalks, and cook for an additional ten minutes.
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Add the broccoli florets, and cook for an additional seven minutes, or util all of the vegetables are completely tender.
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Blend the contents using an immersion blender.
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Taste, and season with more Kosher salt and a few grinds of fresh black pepper, if desired.
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Serve hot!
