Step 1

You can watch the video in the post for visual instructions.

Step 2

First, separate the broccoli into small florets and chop the stems into 1/2-3/4 inch pieces. Also, mince the garlic, dice the onion, and chop the celery and potatoes into similar sizes as the broccoli stem.Optionally, reserve a few florets to make a crunchy soup topper. To do so, steam them until tender, then sauté with oil until lightly browned. Season with salt & pepper.

Step 3

Heat the oil in a heavy-bottomed large pot/ Dutch oven over medium heat. Then add the onion, celery, and broccoli stems and sauté for 4-5 minutes. Stir in the garlic, potatoes, and spices, and sauté for a minute further.

Step 4

Add the broth and bay leaves and bring the soup to a boil over high heat.

Step 5

Reduce the heat to medium-low for 10-12 minutes. Add the broccoli florets and simmer for 7-8 minutes or until the vegetables are tender.

Step 6

Remove the bay leaves and 2-3 cups of vegetables, then blend the remaining soup with an immersion blender (in the pot) or a regular blender, to your desired consistency.

Step 7

Return the vegetables to the broccoli soup and stir in the dairy-free cream and mustard. Finally, taste it and adjust any of the seasonings.

Step 8

Serve in bowls, garnish with fresh parsley and pan-fried broccoli florets (if using). Enjoy!