This simple soup has several servings of vegetables per bowl!
Peel and chop 2 onions and 2 carrots. Peel and mince 6 cloves garlic.
Wash and chop 1 large or 2 medium potatoes.
Wash and coarsely chop 1 lb. broccoli (crowns or florets), separating the tougher stems from the florets.
Place vegetables, except for the florets of broccoli (but do include the stems) into a medium stockpot.
Add 6 cups vegetable broth.
Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes and carrots are fork-tender.
Add reserved broccoli florets and 1/4 tsp. black pepper and simmer for 5-7 minutes, until florets are fork tender and still bright green. Puree the soup with a blender. Adjust seasonings to taste. Enjoy!