Gluten-Free Vegan Broccoli and Potato Soup
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.
Nutrition
per serving (≈348g)Instructions
10 stepsAdd olive oil to a soup pot, and increase the heat to medium.
Add the diced white onion, and cook while stirring occasionally for roughly ten minutes.
Add the white wine, and cook until the white wine has reduced, or roughly twenty minutes.
Add the Kosher salt, dried oregano, garlic powder, and vegetable stock, and bring the contents to a simmer.
Add the potatoes, and cook for ten minutes.
Add the broccoli stalks, and cook for an additional ten minutes.
Add the broccoli florets, and cook for an additional seven minutes, or until all of the vegetables are completely tender.
Blend the contents using an immersion blender.
Taste, and season with more Kosher salt and a few grinds of fresh black pepper, if desired.
Serve hot!
