We’ve reached the ultimate in creamy satisfaction in this scrumptious plant-based comfort dish. Try taking soup to a whole new level with homemade grilled cheese croutons made with our Millet & Chia bread and vegan cheddar shreds.
In a large stock pot or Dutch oven, cook onions in olive oil over medium heat until they begin to colour lightly, about 5 minutes.
Reduce the heat to low and allow the onion to continue cooking until they are very soft and begin to caramelize.
Add broccoli, potato and broth and bring to a boil over medium heat.
Lower the heat to medium low and simmer until the vegetables are tender. Add remaining ingredients and puree with an immersion blender or a blender until silky smooth.