2 bunches of broccoli florets
2 sticks of celery
2 cloves of garlic
1l of low-sodium vegetable broth
1 teaspoon salt
1. Fry the onions, garlic and celery for 12 minutes with a tablespoon of vegetable broth. Fry for 10-12 minutes until nice and soft.
2. Add in the broccoli florets and steam for a few minutes.
3. Add in the low-sodium vegetable broth.
4. Use an emersion blender and blend the soup until thick and creamy.
5. Add in salt and pepper to taste and more water if the soup is too thick.