Potato and broccoli soup

Soups are a great way to eat your veggies and warm your heart on a cool autumn day. Make this soup your own by switching a few things up: add a drained can of white beans and make it heartier, replace the apple cider vinegar with freshly squeezed lemon juice, or skip the vinegar altogether and add a couple of diced tomatoes instead, possibilities are endless!

Ingredients (serves 4-6)

- 1 large onion, minced

- 6 potatoes, diced

- 1 broccoli head, cut into florets, stem peeled and sliced

- 2 carrots, sliced

- 1.5 L vegetable broth

- 1 cup almond milk, or more, to taste

- 2 Tablespoons apple cider vinegar

- 2 Tablespoons canola oil

- a few fresh parsley sprigs, chopped

- salt and pepper, to taste

Heat oil and sauté onion until translucent, add carrots, potatoes and broccoli stem slices and cook for 5 minutes. Add the broth and the parsley (depending on the size of the veggies used you might need more broth or water to completely cover the vegetables), season with salt and pepper and allow to simmer for 5-10 minutes more or until veggies are tender. Add broccoli florets and cook for 3 minutes longer, then gradually add in the almond milk and the vinegar. Taste and adjust seasonings. Remove from heat and, using an immersion blender, purée half of the soup to make it thicker. Serve with bread or crackers.