Broccoli Soup
Serves 6-8.
For all of the ingredients, please use only those that are organic or pesticide free.
 
2 tablespoons olive oil
1 bunch broccoli florets and stems, cut into 1 inch pieces
1 sweet onion, peeled and roughly chopped
3-4 cloves garlic, peeled
2 small yukon gold potatoes, cut into quarters
1 teaspoon fresh thyme leaves
6 cups vegetable stock or purified water
2 cubes vegetable bouillon, if using water (Edward & Sons Not-Chick’n or Veggie)
  sea salt
  freshly ground black pepper
pinch cayenne pepper (optional)
 
Put the olive oil and onion into a stock pot over medium high heat. Sprinkle with about 1/2 teaspoon of salt and cook for about 3-5 minutes. Add the broccoli, garlic, thyme, and potatoes and cook for another 5 minutes. Add the stock or water and bouillon cubes.
Bring the liquid to a simmer, reduce heat to a low simmer, and cook for about 45 minutes.
After 45-60 minutes, the vegetables will be soft enough to break apart with a wooden spoon. Use an immersion blender or a blender to puree the soup. Blend until it is smooth.
Taste the soup for seasonings. Add salt, pepper, and a pinch of cayenne to taste.
Serve topped with toasted nuts (pistachio, pine nuts, or slivered almonds), a floret of steamed or sauteed broccoli, or a crouton.