Gluten-Free Vegan Broccoli and Potato Soup - Bloomcooking

Ingredients

• 2 Tbsp Olive Oil
• 2 White Onions, Cut Medium Dice
• ¼ cup White Wine
• 1 tsp Kosher Salt
• ½ tsp Dried Oregano
• ½ tsp Garlic Powder
• 32 oz (1 Quart) Vegetable Stock
• 4 Yukon Gold Potatoes, Cut Into Bite-sized Pieces
• 1 Head Broccoli, Stem Sections Separated From Florets
• Kosher Salt and Freshly-ground Black Pepper, to Taste