I love the creamy texture that can be achieve without any cream!!

Ingredients

• 2 very large bunches of brocoli cut up (peeling the stem before cutting)
• 2 medium onions
• 3 cloves of garlic
• 2 medium sized carrots peeled and sliced
• 3 large potatoes cut in pieces

12 cups of broth

• 2 tbsp each garlic salt
• 1 tbsp of Himalayan salt
• 1 tbsp each dried basil and dried thyme
• 1 tsp of celery salt

• 1/2 tsp black pepper

Heat up a Dutch oven saucepan or large saucepan.

Turn the heat to medium and place the onion in. Add about 1/4 cup broth and let it cook for 5 minutes.

Add the garlic and cook for another 2 minutes, adding broth as needed.

Add the rest of the vegetables and cook for 5 minutes.

Add the broth and the spices and bring to boil.

Turn the burner to simmer, add the herbs and cover the saucepan. Let it simmer for 20 minutes or until the vegetables are cooked.

Let it cool down and put the mixture through the blender to achieve a creamy consistency.

Return to pot and adjust seasoning to taste as needed.