I didn't mean for this to be vegetarian OR gluten-free, but it is.
I cut the florets off the broccoli and chopped up some of the florets and some of the stem. I boiled that in salted water until it was tender and the water was reduced to just cover the veg. Then I scooped the innards out of the baked potato, added that and some onion powder, and mashed, leaving some chunks. I poured in some milk and vegan margarine and the rest of the florets and brought it up to heat. It didn't even need cheese, although cheese is never a bad thing.
Charlie likes his soup thin, so this was thin. If I had been making it to suit myself, I would have added the innards of another potato or maybe some potato flakes to thicken it up. It was still good.
Marian Allen, Author Lady
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