1/2Tablespoonof canola or vegetable oil (or 3 tablespoons water)
1cupof diced red, white, or yellow onion (about 1 medium onion)
1teaspoonof minced garlic (about 2 small cloves)
5cupsof water and 21/2 vegetable bouillon cubes, or 5 cups vegetable broth
6cupsof chopped russet or red potatoes (about 8 small potatoes)
10ouncesof frozen broccoli or 3 crowns of fresh broccoli, chopped
Juice of 1 small lemon
Pinch of pepper
15ouncesof chickpeas, drained and rinsed, added in step 2 (optional)
Red chili flakes for topping (optional)
Instructions
In a medium pan over medium-low heat, heat the oil (or water). Add the onion and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
Add the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and pepper.
Bring to a boil.
Boil until the potatoes are cooked all the way through, 10 to 15 minutes.
Remove from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Return the pureed soup to the pot and combine with the remaining soup.
Notes
Replace the lemon juice with 1/2 cup of nutritional yeast.
Adding celery in step 1 will give it a nice complexity to the flavor.