The easiest soup you'll ever make. The potatoes give a creamy texture while keeping everything dairy-free. Steaming the broccoli first will make sure all the nutrients aren't lost in the cooking process.
Method of preparing the soup:
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Steam the broccoli for 5 minutes. Separate florets from stems and set florets aside. Sauté the onion and celery for 5 minutes in oil.
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Add the potatoes to the pan with the broccoli stems, stock and the seasonings, cover and bring to a boil.
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Lower the flame and cook, covered, for another 20 minutes. Once all veggies are tender, puree everything together.
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Add the broccoli florets, garnish with feta cheese, and serve.
Chef's Tip:
You can swap 1 cup of the stock with 1 cup almond or coconut milk.
Source: Juicing for Health