Step 1

In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.

Step 2

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.

Step 3

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Step 4

Puree the soup in a blender or with an immersion blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.