Creamy Broccoli Soup

1 ½ Tbs. vegetable oil
1 onion, coarsely chopped
2-3 broccoli crowns, coarsely chopped
1 vegetable bouillon cube (1 Tbs. powder)
1 15-oz. can white northern beans drained & rinsed
About 2 cups milk ( can use Soy or rice milk)
1/2 tsp. dried dill
salt & pepper (to taste)

• Heat oil in large pot and add onion; sauté over medium heat until golden, about 5 minutes.
• Add broccoli, bouillon cube, and 2 cups water; cover and simmer until broccoli is tender but not overcooked, about 8-10 minutes.
• Transfer mixture in saucepan to food processor and add beans (Note: be very careful because heat from mixture will build up in the food processor; be sure to hold the top on securely with two hands); puree until smooth, then transfer back to saucepan.
• Add enough  milk to give the soup a medium-thick consistency; stir in dill and season with salt and pepper.
• Cook over very low heat for 5 minutes, then serve.