Preparation time: 10 minutesCooking Time: 20 minutes
4 cups broccoli florets3 cups vegetable broth
2 cups frozen chopped hash brown potatoes (or use fresh potatoes peeled and cut into chunks)
1 onion, chopped
1 teaspoon dried dill weed
2½ cups non-dairy milk (almond, soy, etc.)
1 tablespoon Dijon mustard
Salt and pepper to taste (I leave salt out)
Place broccoli, broth, potatoes, onion, and dill weed in a medium pot. Bring to boil, cover, and cook over medium heat for 15 minutes until broccoli and potatoes are tender. Use an immersion blender to blend. Add non-dairy milk, mustard, and pepper. Heat through and serve.
If you don’t have an immersion blender (which I highly recommend…so easy!), you can blend the soup in a regular blender or Vitamix and then return back to pot to add milk, mustard, and pepper.