Gluten-Free Vegan Broccoli and Potato Soup
This gluten-free and vegan broccoli and potato soup is delicious, and easy to prepare. There are two tricks to this recipe: Allow the onions to cook slowly in some olive oil and then some white wine before adding the potatoes and broccoli. The broccoli florets should be added last, after the broccoli stems have had time to soften.
- Time: 70 min
- Servings: 6
Source: Bloom Cooking
Ingredients
- Olive Oil
- White Onions, Cut Medium Dice
- White Wine
- Kosher Salt
- Dried Oregano
- Garlic Powder
- Vegetable Stock
- Yukon Gold Potatoes, Cut Into Bite-sized Pieces
- Head Broccoli, Stem Sections Separated From Florets
- Kosher Salt and Freshly-ground Black Pepper, to Taste