Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 cups unsweetened almond milk
- ¼ cup cubed potatoes
- ½ cup broccoli florets
- 2 tablespoons fresh dill, chopped
- 1 teaspoon tamari
- Sea salt to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika, for garnish
- ¼ cup bean sprouts, for garnish
How to Make It
- Heat the oil in a large saucepan over medium heat and sauté onion and garlic until onion is translucent.
- Add water, almond milk, potatoes, broccoli, dill, tamari, salt, and pepper and simmer over low heat for 15 minutes.
- Remove the potatoes and broccoli from the soup, place in a food processor with some of the cooking liquid and purée until smooth.
- Return to saucepan and stir until well blended.
- Garnish with paprika and bean sprouts.