Domestic Diva's Rustic Broccoli Soup
1 yellow onion chopped
1 garlic clove chopped
5 small yukon gold potatoes chopped (I retained the skins to boost the vitamin content of the soup, but you can peel them if you'd like)
1 1/2 cups leftover broccoli (can use fresh broccoli too!)
4 cups vegetable stock
1 tbsp Italian parsley chopped
salt and pepper
Directions:
Heat the olive oil in the pan. Saute the onions over medium heat until translucent (about 8 min). Then, add the garlic and saute for 1 minute.
Add the potatoes and stock. Also, if you're using fresh broccoli, add it now. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes.
Remove from heat and allow to cool slightly. Pour into a blender along with the leftover broccoli and puree the mixture until smooth (for a great blender, see my Amazon store).
Return to a pan and warm. Season to taste with salt and pepper.
To serve, I added a cheddar cheese crouton to the soup. Then I sprinkled the soup with parsley and drizzled some good olive oil on top. Enjoy!
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