Peppery Cream of Vegan Broccoli soup

Peppery Cream of Vegan Broccoli soup, coming your way 🥦🍲. Dairy Free, Gluten Free, PACKED with nutrients.
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You can even keep it 💯% AIP (Autoimmune Paleo Diet) if you skip the potato 💁🏼‍♀️.
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It’s actually SUPER simple to make, basically chop everything up, dump it in a pot, and purée!
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INGREDIENTS:
🥦3-4 Cups raw broccoli
🥦1.5-2 Quarts Veggie Or Chicken Stock (if you use veggie stock, this recipe becomes VEGAN ...say whatttt 🌱)
🥦1 large onion chopped coarsely
🥦1 large white potato (*optional, but it makes it even creamier! Skip the potato if you’re following an AIP diet).
🥦1/2 - 1 full Can Coconut Milk (aim for BPA free, and now Native Forest sells a no guar version, which is a thickener)
🥦Generous handful of coarsely chopped parsley
🥦Vegan butter or if you’re keeping it plant based or grassfed butter. @miyokoscreamery has fewer seed oils than most other brands.
🥦Salt and Pepper to taste
🥦1 Bay small leaf
🥦A few very light shakes of nutmeg and sumac (if you have it)
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Throwing it all together (INSTRUCTIONS):
🍲Sauté onion in 1 tbsp vegan butter until translucent and soft
🍲Add broccoli, potato, parsley, and stock (leave about 1-2 inches of the veggies uncovered with stock)
🍲Let it come to a boil, then lower to a simmer until a fork goes right-on-through your veggies
🍲Next, use your blender immersible or other high powered blender to purée everything in the pot.
🍲Add the coconut cream milk and bay leaf. Mix, and keep heat on low.
🍲At this point, you get to take it where you want to go ...if you like a thicker soup, you may leave it as is OR you can add more stock or coconut cream. I like to add another table spoon of butter, and then all of my spices to taste. You can get creative with using other spices!
🍲For an extra creamy soup, remove the bay leaf and add the soup to a blender for 45 seconds on medium.
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It’s actually a super easy thing to make, you spend more time waiting for the flavors to naturally come together, than anything!