• 1 T olive or coconut oil
• 1 shallot, finely chopped
• 1 large head of broccoli, about 4 cups
• 1 T fresh thyme leaves
• ½ t ground black pepper
• 3 cups vegetable broth
• ¾ cup fresh or frozen thawed peas
Heat oil in large saucepan over medium-high heat until hot. Add shallots and cook 3-5 minutes, stirring frequently. Add broccoli, thyme, and pepper, and sauté 5 minutes. Add broth and bring to a boil. Add peas. Cook an additional 5-10 minutes or until vegetables are tender. Cool slightly. Working in batches, puree soup in blender or food processor until smooth and creamy or use immersion blender. Return soup to pot, and heat over low until soup is hot.