Broccoli AND POTATO SOUP
soup is summer’s salad
6-8 servings
Ingredients:
Oil
1 large broccoli head
1 onion
2 cloves of garlic
2 potatoes, peeled and cubed
2 cups stock (chicken or vegetable)
2 cups water (alternatively can use 4 cups of stock)
1 lemon, zest and juice
Salt
Pepper
Parmesan (I used TJ’s vegan version)
The Blistered Peppers Take:
Here’s the greatest thing about soup: it is easy. Apart from prepping the veggies, you simply leave the veggies to cook and/or boil, then blend. And viola! An easy side to dinner or meal prep lunch, this soup is so hearty and yummy.
If you’re not a huge fan of broccoli, this soup may not be for you, but you can lessen that flavor profile by adding more potatoes or adding some milk, cream, or for a vegan option: coconut milk!
Recipe:
In a large pot or dutch oven, heat about 2 tablespoons of olive oil. Working in batches, so the broccoli is not crowded, sear the side of the broccoli florets - you’ll know this is done after about 3 minutes when the color is a tad brown. Set aside the florets in a large bowl.
Add the onions to the pot and saute for about 3 minutes until they look translucent, then add the garlic and cook briefly. Add the potatoes and 4 cups of chicken stock - sub 1 cup of stock for milk/cream if you desire. Season with a bit of salt and pepper.
Bring the soup to a simmer, then cover the pot and lower the heat. After about 10 minutes, the potatoes should be tender (check with a fork). Add the broccoli, then cover and continue cooking for approximately 8 minutes.
Turn off the heat, then add in the lemon zest and juice. Transfer the soup to a blender, or use an immersion blender, and puree.
Top with parmesan and enjoy!
