Ingredients:

• 1 tsp – Canola Oil
• 1 – onion, sliced
• 1/2 tsp – Turmeric
• 1/2 tsp – ground black pepper
• 1/2 tsp – Red Chilli powder (optional)
• 8 Cloves – garlic, sliced thin
• 2 cups – Broccoli florets (fresh or frozen)
• 3 – Yukon gold potatoes, diced and boiled until tender
• 1 cup – peas (fresh or frozen)
• 2 cups – water
• 1/4 cup – Almond Milk or soy Milk (optional)

Method:

1. Heat the oil in a saucepan. Add the onions and cook, stirring, until softened, but don’t let them brown.
2. Add the garlic and stir for another minute, until it softens.
3. Add the turmeric, chilli powder, and black pepper. Stir.
4. Add broccoli florets and cook, stirring, until tender.
5. Add peas and stir them, until softened. Add water and bring to a boil.
6. Add the cooked potatoes and salt, to taste.
7. Take the saucepan off the flame and blend the soup, either with a hand-blender or, very carefully, by transferring to a regular blender.
8. Transfer back to the saucepan and heat through.
9. Add almond milk at the end, if using.
10. Check the salt. Serve hot, with some baked croutons.
11. Recipe Courtesy: Holy Cow Vegan