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Includes
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2 cups broccoli florets (about 1 head of broccoli)
3 medium potatoes, cut in quarters
1 tbsp olive oil
1 small onion, diced
3 cups vegetable broth
¼ tsp thyme
salt and red pepper
Instructions
In a large spot, heat the olive oil over medium heat and cook the onions until tender, a few minutes.
Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce to medium heat and cook until potatoes are tender (about 10-15 minutes).
Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.
Puree the soup in a blender. Season with salt and red pepper and serve with a spoon full of Violife Creamy original.
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