Creamy Broccoli Soup

This soup is really good and really simple, just like all of the good things in life. I have been in a soup kind of mood because it has been raining here for like 48 hrs straight, and if there is one thing that really makes you feel better when you're all wet and cold is a bowl of comforting soup. This soup gets its creaminess from potatoes, white beans, and almond milk. I recommend making it a cheesy version if you like by adding nutritional yeast, onion powder, garlic powder and a little white miso paste. I served mine in a homemade bread bowl, but it would be good all alone too.

Creamy Broccoli Soup

1 onion, diced
4 stalks celery, diced
1 or 2 carrots, diced
5 cloves garlic
1 large head broccoli, coarse chop
4-5 yukon gold or other creamer potato, chopped
1 can cooked white beans
salt
pepper
2 cups almond milk or cashew cream, unsweetened

Put a few good splash of oil in a soup pot over med heat. Saute the onion, garlic, celery, and carrots trying not to get them too colored. Season with salt and pepper. Add the potatoes and about 2 cups of water. Cook until potatoes are almost tender then add chopped broccoli and beans. Cook until everything is soft but not too over cooked. Once you reach this point there shouldn't be too much liquid left in the pan so add your milk and get out your immersion blender and puree the soup right in the pot (or put in normal blender, pureeing in batches). Now would be the time to make it cheesy soup too. I serve mine topped with a bit of tempeh bacon and paprika. Enjoy!