Don't Cry Over Spilled Almond Milk

It’s pretty cold right now in Boston and when I get home from a day at work, all I want is a warm bowl of soup and a glass of wine. When I moved into my first apartment, my mom gave me an immersion blender because my dad wanted her to get rid of it. Little did she know that it is one of the best household items she has given me and I use it all the times for soup!

Ingredients:

• 1 or 2 bunches of Broccoli
• 1 medium Onion or 2 small ones
• 2 Potatoes
• 32 oz Vegetable broth or vegetable bouillon cubes (water and bouillon equivalent of 32 oz of broth)
• 3 cloves of garlic – I really love garlic, so feel free to add less
• olive oil
• sometimes I add 1/2 a tomato or 3 stalks of celery, feel free to add any vegetables you think will taste good!
• black pepper, salt, red pepper flakes, and adobo seasonings to taste

1. In a stock pot, add cut up onions, oil, and chopped garlic to start to cook- about 4 minutes on medium heat
2. Chop up the broccoli, potatoes, and celery adding them to the pot
3. Add the broth or bouillon cube/water combo to the pot and bring it to a boil
4. Once it gets to a boil for about 8ish minutes, add the tomatoes and seasonings
5. Let the soup boil until the vegetables are soft
6. Once the vegetables are soft, turn off the heat, and wait a few minutes. If you are using an immersion blender, feel free to start somewhat quickly, just on a lower setting so the soup doesn’t splatter. If you are going to be using an regular blender, wait until the soup cools a bit, blend the ingredients together and then warm them all back up
7. Top with lactose-free cheese, or real cheese if you can stomach it, serve with bread or oyster crackers and enjoy!