This recipe serves 4-6.
What you'll need:
6 russet potatoes, peeled and cubed
5 cups of water
1 cup broccoli, diced
1 large onion, diced
3 stalks celery, sliced
3 tbsp of Earth Balance buttery spread
2 cloves of garlic, minced
1/4 tsp paprika
Sea salt and pepper
In a large pot melt the Earth Balance over medium high heat. Then stir in the onion, celery, garlic, sea salt, and pepper.
When the vegetables start to get some color like so...
stir in the cubed potato.
Cook the potato for just a couple minutes. Then add the broccoli and paprika. I used frozen broccoli because that is what I had on hand, but you could certainly use fresh. Cover the vegetables with water.
Cook over medium high heat for about 20-25 minutes. I then used my immersion blender to puree the soup. I like this because it creates a silkiness while still leaving a few chunks. Top with some sliced green onion if you'd like!