creamy broccoli potato soup (Print Version)

# Ingredients:

01 - A splash of lemon juice.
02 - Salt.
03 - Pepper.
04 - 60 ml plant-based cream.
05 - 750 ml veggie broth.
06 - 2 small potatoes, peeled and cubed.
07 - 300 g broccoli, roughly chopped.
08 - 2 garlic cloves, minced.
09 - 1 onion, diced.
10 - 1 tbsp olive oil.

# Instructions:

01 - Pour in the cream, squeeze a bit of lemon, and toss in salt and pepper. Give it a final stir and see if you want extra seasoning.
02 - Take a blender or a stick blender and whizz everything up until the soup’s super smooth.
03 - Add your veggie broth, then put a lid on and let it bubble gently for 20 minutes.
04 - Now throw in the potato cubes and broccoli chunks, stir, and keep cooking for 3 more minutes.
05 - Warm the olive oil in a big pot, then toss in the onion and garlic. Cook and stir until they turn soft and see-through, about 3 minutes.

# Notes:

01 - Keeps for 5 days in the fridge.
02 - Stays fresh 1-2 weeks in jars.
03 - Freezes well for up to three months.

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