Simple Broccoli Soup

I'm not sure exactly why, but I just love this soup. It has a "comfort food" effect that wins me over and it's simple -- there's nothing fancy about it. It's easy to prepare (which I LOVE!) and it can hold its own "as is" or serve as the base of something equally as wonderful. However it evolves, this soup is a favorite of mine and will be a staple in my vegan repertoire. Enjoy!

Bumme’s Broccoli Soup

5 – 6 ribs of celery, sliced
5 – 6 carrots, sliced
1 large onion, chopped
1/2 – 1 package mushrooms, sliced
1 package (2 pound) frozen broccoli florets (or fresh)
3 – 4 cups baby spinach
2 containers (32 oz. each) low sodium vegetable stock
Fresh ground black pepper

Note: can also add white beans (if desired) either before or after blending.

Wash and prepare celery, carrots, onion, and mushrooms. Place in large soup pot and add one carton vegetable broth. Bring to a boil and then turn heat down and let vegetables simmer until tender.

Add broccoli and second carton of vegetable broth. Add black pepper and any additional spices you’d like. Bring to a boil and then reduce heat again and cook until broccoli is tender. Take off stove and let flavors blend for about an hour.

Using an immersion blender, slowly blend all contents of pot until a nice thick consistency. Heat to serve. Sprinkle top with nutrional yeast if desired.