* Ingredients :
°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.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends