This soup is based on one I found on epicurious when I was looking for a slightly healthier broccoli soup than my Broccoli Cheddar soup. I changed the proportions slightly, added the dried minced onion (which I know some foodie people mock, but in certain circumstances give an excellent depth of flavor) and decided to puree the whole thing because I don’t care for broccoli chunks in a thick soup. As listed, the soup is vegan and has no added fats, but would be great with a little cheddar or parmesan sprinkled on top. The secret to getting the vibrant green hue is to not overcook the broccoli. It is a pretty fast soup, the whole thing comes together in less than an hour.
Potato Broccoli Soup
Serves 4 generously, 6-8 as a starter
1.5 pounds potatoes (small left whole, large cut into bite sized pieces)
6 cups water or vegetable stock
12 ounces broccoli (chopped, stems included or just florets)
1/2 teaspoon dried minced onion
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
- Put potatoes and water in soup pot. Water should cover the potatoes, if you find it doesn’t quite cover the tops, try a narrower pot. Add half of the salt, the garlic and the minced onion.
- Boil the potatoes uncovered on medium-high heat for about 12 minutes.
- When the potatoes are almost tender, add the broccoli on top of the potatoes, (do not stir) cover and cook for an additional 3 minutes. Broccoli should be bright green and tender.
- Remove from heat. Using an immersion blender, puree the soup until smooth. (Or puree in batches using a food processor or a blender.)
- Add remaining salt and pepper.
- Season to taste, ladle in to bowls and enjoy!