Creamy Dairy-Free Broccoli and Potato Soup

Instructions

1. 1

   Peel the potatoes and cut them into small, evenly sized cubes.

2. 2

   Cut the broccoli into florets, peel and chop the tender part of the stem, dice the onion, and mince the garlic.

3. 3

   Place the onion, garlic, potatoes, broccoli stems, water, salt, and black pepper in a large pot.

4. 4

   Bring the soup to a boil over high heat, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are nearly tender.

5. 5

   Add the broccoli florets and continue simmering for 6–8 minutes, until the broccoli and potatoes are completely tender.

6. 6

   Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Alternatively, blend it in batches using a countertop blender.

7. 7

   Zest the lemon if desired, then squeeze out its juice. Stir the lemon juice and zest into the blended soup.

8. 8

   Return the soup to low heat for 2–3 minutes, stirring occasionally. Add a little extra water if a thinner consistency is desired.