1pinchof salt and pepperdepending on how salty the broth is
Instructions
Peel the onion and the potatoes. Cut them into large pieces.
Wash the broccoli and cut into chunks.
Heat a large casserole, stockpot or cocotte with olive oil. When hot, sauté the onion and the potatoes for at least 5 minutes over medium-high heat.
Add the broccoli and the vegetable broth. Cover with a lid and simmer for 30 minutes over medium heat. Use a fork to make sure the potatoes are fully cooked before blending.
Blend until smooth. Adjust seasoning with salt and pepper if necessary.
Notes
*Serve with vegan cream (e.g., soy cream) or gluten free polenta croutons.