5Cpotatorusset - peeled and cubed (reserve 2 cups)
4 Cbroccolismall florets - reserve half
1carrotpeeled & cut into rounds
2Calmond milkor a nut-based milk of your choice
115 oz cancannellini beansdrained & rinsed
1tspsea saltadd more to taste if desired
1/4tspblack pepperfreshly ground
Place onion, 1/2 C celery, and 3 cloves garlic into 5 qt. or larger pot.
Place over medium heat.
Add water, one tbsp at a time to keep veggies from sticking.
Continue cooking for about 5 minutes.
Add seasonings, 3 C potatoes, 1/2 C broccoli, beans, rice milk, and broth.
Cover pot. Raise heat to high. Bring to boil. Reduce heat to low and simmer until potatoes are tender.
Once potatoes are tender, use immersion blender to thoroughly puree soup.
In a separate pot, steam remaining broccoli, celery and carrots until just tender, or sauté in a skillet with a small amount of water. Add additional water as needed, Don't let the veggies burn.
Place remaining 2 C potatoes in a stove top pot. Cover with water (about 2 inches above potatoes) and place over high heat. Place lid on pot. Bring to a boil, reduce heat to med-high and simmer for 7 - 10 minutes until they can be easily pierced with the end of a knife. Remove from heat and drain.
Add remaining broccoli, celery, carrots and potatoes to soup. Continue heating on low for an additional 5-10 minutes.
Remove from heat and serve.
🥕You can replace the almond milk with another plant-based milk of your choice or rice milk. The nutritional values may change depending on which you use.🥕We have adjusted the original recipe by reducing the amount of salt by half. You can add more to taste, if needed.🥕This soup is so hearty and satisfying. Garnish with fresh basil and a pinch of paprika for color. Sometimes I'll add a sprinkle of veganparmesan on top. You can also serve with croutons or crackers (gluten-free if preferred).