2 tablespoons olive oil
½ onion, chopped
2 carrots, sliced
1 stalk of celery, sliced
1 minced garlic clove
2 tablespoons flour
2 potatoes peeled and cut into cubes
2 cups broccoli in bite-size pieces
2-3 cups vegetable broth
1 cup almond milk
¼ teaspoon sweet paprika
Freshly ground black pepper
salt and freshly ground black pepper
Heat oil in a saucepan and sauté the onion, carrot, celery and garlic over medium heat until soft.
We incorporate the flour and cook for 2 minutes, stirring with a spatula.
Add the potatoes, broth and almond milk to the casserole. We bring to a boil and lower the heat. Cover and simmer for 10-15 minutes or until potatoes are almost tender.
Then add the broccoli and cook 5 more minutes without a lid until tender.
Add the paprika and season.
Remove 2 cups of stock with stumbling blocks from the casserole and set aside. We shred the rest with the blender or blender.
Mix again and serve.