The "layered" part comes from how the soup cooks, in layers! And you will need your immersion blender for this one. Just helps in the speedy-ness of the whole thing. Who has time to use a blender in batches? Certainly not me! I have a dog to play with and TV to watch.
1 onion, roughly chopped
3 cloves garlic, minced
3 cups vegetable stock
2 large russet potatoes, cut into approximately 1 inch cubes
3-4 small heads broccoli florets (about 4 cups or so)
1 cup non-dairy milk (I used almond milk)
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried chives
salt and pepper to taste
In a stockpot sprayed with cooking spray, saute onion for 5 minutes or until they begin to turn transparent. Add garlic and continue to cook for another 5-8 minutes.
Once the onion starts to turn a light brown color, add stock. Start with a little at a time giving you time to scrape the fond off the bottom of the pot. Once the bottom of the pot is relatively flavor-free, add the rest of the stock.
Add potatoes and stir to submerge. Bring to a slow boil, cover and allow to cook for 10-15 minutes or until tender when tested with a fork.
Add the broccoli florets in a layer on top of the potato/broth mixture. Cover without stirring. This will allow the broccoli to steam and stay a nice bright green! Allow to steam for 10 minutes or until tender when tested with a fork.
Remove from heat and add the spices and non-dairy milk. Stir to combine. At this point you can use your immersion blender to puree the mixture to a consistency you enjoy. I like a pretty smooth soup with just a few broccoli chunks.
- Top with chopped green onion
- Veggie Option: Top with vegan sour cream
- Meat Option: Add sliced/crumbled mild Italian sausage, sprinkle cheddar cheese over the top