Creamy Creamless Broccoli Soup

Serves 6

1 onion, chopped
1 large russet potato, peeled, cut into chunks
3 cloves garlic, chopped
2 stalks celery, chopped
1 bunch broccoli, stalks peeled and chopped, florets reserved
1 teaspoon thyme
½ teaspoon marjoram
¼ teaspoon turmeric
¼ teaspoon black pepper
4 cups vegetable broth
1 15-oz can garbanzo beans, drained
1 teaspoon sea salt

1. Combine onion, potato, garlic, celery and spices in a large pot. Add the broth and bring to a boil. Lower heat, cover, and simmer until vegetables are tender, about 20 minutes.
2. Stir in the garbanzo beans. Using an immersion blender, blend right in the pot until smooth.
3. Return the soup to the pot and stir in the florets and season with salt. Cover and simmer until broccoli is tender about 10 minutes.