Plant based Cream of Broccoli Soup

So what do you get when you cross a rainy day with a giant bag of broccoli and a new Vitamix?  Vegan Cream of Broccoli Soup of course.  Cream of broccoli soup is not something I can ever order in a restaurant because it always smells awful and likely always is made with onions.  I have been thinking lately thought that I need a recipe for this that I actually like because of all the nutritional benefits of broccoli I have been hearing about recently.  I love broccoli, just don't care for the smell of it in a cream soup.  As it so happens, when you make it yourself and don't overcook the broccoli it doesn't seem to smell bad.

I was inspired by a recipe from "bonappetit" found here: http://www.bonappetit.com/recipes/2011/11/vegan-cream-of-broccoli-soup but it calls for olive oil and an onion (I don't do onion).

I found after I made it without the onion and oil that it needed a little something, and turned out so good I don't want to lose the recipe so without further ado....

Serves 4
Plant Based Cream of Broccoli Soup
1 large russet potato, peeled and diced
3 cups fresh broccoli, diced
1/2 cup celery, chopped
1 cup water
2 cups mushroom broth
3 cloves garlic, minced
Dash of Bragg 24 Herb Seasoning blend

Simmer above ingredients until fork tender, about 10 minutes.  Pour into blender with the following ingredients and puree until smooth.

1 teaspoon Maggi Seasoning
Dash of dried parsley or 1 tablespoon fresh parsley
Splash of Silk Soy Creamer, not sweetened or flavored, just plain (optional as this will add a little fat)
Dash of black pepper
Salt to taste

Serve with toast points and watch the rain fall.  Sing along with Willie Nelson singing "Blue Eyes Crying In the Rain".  The dog will howl and life will be good.