Broccoli and potato soup

Ingredients for 4 servings:

• 10 small potatoes
• 150 g broccoli
• 1 m.-sized onion(s)
• 1 tbsp oil
• 1 cube of vegetable stock (e.g. from a health food store)
• 1 tbsp marjoram
• 1 pinch(s) caraway seeds, ground
• 1 tsp garlic, ground
• e.g. salt and pepper
• 750 ml water
• 2 tbsp cream substitute (Alpro Soy Cousin)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious vegan soup

Peel the potatoes and cut into small cubes. Chop the broccoli into small pieces. Peel the onion and cut into small pieces. Sauté the onion pieces in hot oil in a pot over medium heat for 4 minutes. Then add the water and potatoes and broccoli. Bring to a boil. Add a cube of vegetable stock and, if desired, salt. Cook for 10 minutes over medium heat. Then add the marjoram, caraway seeds, garlic, pepper, and the cream substitute. Cook for about 10-15 minutes, stirring frequently. Finally, puree everything with an immersion blender. Note: Vegetable stock cubes from Knorr or Maggi are not vegan!