Clean and bright green! This soup is warm, comforting, and filling. It comes together in less than 30 minutes, too!
Try it with a hunk of grilled sourdough—perfect for dipping or scooping.
And PSST! . . . if you have leftovers, cool the soup, then pour into large ice cube trays and freeze. Once frozen, transfer cubes to a sealed plastic bag.
FOOD LA LA RECIPE: Broccoli Soup
Ingredients:
2 TBS olive oil
4 cloves garlic, minced
1 large white onion, diced
1 Yukon gold potato, cut into 1” chunks (skin on)
4 cups veggie stock (or water)
1 head broccoli (about 1.5 pounds) cleaned and cut into small florets
2 TBS feta
¼ cup parsley
Chopped herbs to garnish (dill, chive)
Kosher salt and cracked pepper
Steps:
Warm olive oil in large, heavy bottomed saucepan over medium low heat. Add garlic and cook until soft. Add onion and cook until translucent (3-4 minutes).
Add potato and stock and bring to a boil, then reduce to a simmer. Cook until potato is soft, or can easily be pricked with a fork (8-10 minutes).
Add broccoli and cook until tender but al dente (about 5 minutes). Add parsley.
Puree with an immersion blender or by ladling into a blender and blending in batches (be careful—hot foods expand in a blender!)
Season liberally with salt and pepper. Pour into bowls and garnish with feta, chopped herbs and a drizzle of olive oil.
Psst! A few recipe notes:
If soup is thicker than you want, add water or stock, 1/4 cup at a time, until desired texture achieved.