Vegan Broccoli Potato Soup

Although we're currently in the throes of July, fall is just around the corner. This dairy-free recipe for Vegan Broccoli Potato Soup crockpot friendly, making it the perfect weeknight meal for upcoming crisp-weather days. If you're a soup-year-round kind of person, this also works for folks who are lucky enough to have air conditioning!

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• 2 tablespoons vegan butter
• 3 whole carrots
• 3 stalks celery
• 1/2 yellow onion
• 4 red potatoes
• 1 bunch broccoli
• 4 cloves garlic
• 2 teaspoons oregano
• 2 32 oz containers vegetable broth
• 3 tablespoons olive oil
• Salt
• Cracked pepper

1. Dice carrots, celery, and onion. Add 2 tablespoons of vegan butter to a saucepan over medium heat. Once melted, add your diced vegetables and reduce heat to low, cooking about 10 minutes until fragrant and soft. Salt generously.
2. Peel and chop red potatoes. In a medium-size pan, cover the potatoes with water, add salt, and cook on high until potatoes begin to boil. Reduce heat to medium and continue to boil for about 2 minutes, then drain. Potatoes should be al dente (able to be speared with the tines of the fork, but firm).
3. Clean and dice broccoli, including florets and stalks. In a large pan or crockpot (see more on step 4), placed cooked carrots, celery, onion, and red potato. Add broccoli, garlic, and oregano, then cover with two containers of vegetable broth. Add extra-virgin olive oil and a generous portion of cracked pepper.
4. You have two options to finish cooking this soup: if you're on-the-go, you may throw everything in a crockpot on low for 5-6 hours. Otherwise, put this in a pan over medium heat for about 20 minutes, until it begins to simmer; reduce to low and cook another 25 minutes, or until broccoli and potatoes are tender. Add salt and pepper to taste.

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