This puréed soup gets its creamy texture from the addition of potato, not cream or butter. It's QUICK & EASY to prepare as well as very nutritious.

Ingredients:

2 large potatoes, cubed

4 cups water

3 bunches of broccoli

1 big handful fresh parsley

1 Tbsp miso paste

1 Tbsp nutritional yeast

1 Tbsp coconut oil

1 tsp dulse flakes ( if you have )

1 tsp thyme

salt & pepper to taste

Directions:

Place cubed potatoes & water in soup pot. 

While potatoes are boiling, remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Chop stalks & florets.

When potatoes are tender, take pot off heat & add broccoli, stalks and all. Put lid on & let steam a few minutes until broccoli is  bright green.

Place all ingredients in blender and puree until smooth.

Serve hot with crusty bread. 

*Optional: grate parmesan cheese on top.

Broccoli contains abundant pantothenic acids & vitamin A, which benefit rough skin; has more vitamin C than citrus: a high natural source of sulfur, iron & B vitamins.  If lightly cooked, broccoli will retain its rich chlorophyll content, which will counteract gas formation resulting from its sulfur.