2 ½ cups broccoli (frozen works great!)
1 yellow onion, sliced
1 large potato, peeled and cut into smaller pieces
2 ½ cups water
1–2 tbsp vegetable bullion (or swap out the water for stock)
1 splash of plant-based cream / coconut milk (optional)
sea salt and freshly ground black pepper
Soften the onion with a tablespoon of water or so in a pot over low heat. Add broccoli, water, bouillon and small cubes of potato. Cook for about 10 minutes (until the potato is cooked through). Using an immersion blender mix the soup until smooth. Finally add the cream / coconut milk (if you prefer a rounder creamier flavor) as well as the salt and pepper. Done!