This soup serves only about four people. If you are planning to feed a larger crowd, you will need to double the ingredients.

• 8 medium potatoes, peeled and chopped
•  4 cups broccoli florets
•  ½ cup onion, diced
•  4 cups vegetable broth
•  ½-1 clove garlic, minced or dried garlic flakes
• 1 tablespoon vegan Worcestershire
• ⅛ teaspoon red pepper flakes
•  ½ teaspoon salt or garlic salt
• Ground pepper, to taste
• Homemade Croutons (page 270) or fried capers (page 268), for garnish
• 2 tablespoons fresh parsley, finely chopped (optional

Place potatoes, broccoli, onion, garlic and vegetable broth in a large pot. Bring to boil. Reduce to medium heat. Cover and cook for about 15 minutes until vegetables are tender.  Put mixture into food processor and pulse until it is smooth and creamy or use an immersion blender directly in the pot. Add Worcestershire sauce, red pepper flakes, and parsley with salt and freshly ground pepper. Heat and serve.  This soup can be made more quickly and easily using frozen broccoli florets and 2 cups of frozen shredded hash brown potatoes.

Both really work well. Just cook the onion in the boiling vegetable broth for 10 minutes until tender, and then add frozen broccoli, frozen hash browns, and garlic. Cook 10 more minutes before continuing with food processor instructions from above.

Hint:

Using vegetable broth, instead of water, in soups adds a depth of flavor to the dish.