I love the texture of this creamy soup because although it’s made without the addition of milk or cream, pureeing it gives it a silky texture. I add shaved parmesan cheese at the end but you can omit it to make this soup completely vegan.

• Ingredients
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 potatoes, peeled and chopped
• 4 cups broccoli florets
• 4 cups vegetable stock
• Salt & Pepper to taste
• 1 tablespoon dried oregano
• 1/2 cup shaved parmesan cheese

Directions:

In a large stock pot, heat the oil over a medium-low heat and saute the onions for 5 minutes until softened. Season with salt and pepper. Add the stock, potatoes and oregano and bring to a boil. Reduce heat, cover and cook over medium-low heat for 15 minutes or until the potatoes are tender. Next add the broccoli and cook for 5 minutes. Using a hand blender (or transferring into a full sized blender) puree until the soup is creamy. Pour into individual bowls and sprinkle with shaved parmesan cheese.