This is pretty much a variation on my Asparagus Soup recipe, which in essence is a variation on my philosophy on how to make a simple and healthy, yet satisfying soup. Once you get the basic formula down, no vegetable will be safe from your soupy hands…HAH! You may wonder why there’s a potato thrown into the mix- it’s completely optional, but it acts as a thickener and (in my opinion) really helps to enhance the overall texture and flavor. Throw in your own homemade Vegetable Stock, and it’ll be even better!
Equipment needed: Blender
1 pound broccoli crowns, florets separated
1 onion, diced
1 large red potato, diced
1 bay leaf
4 – 6 cups vegetable stock
olives, for garnish
1. Heat 2 tablespoons of olive oil in a medium stockpot, and cook the onions over a medium-low heat until soft and translucent, about 7 minutes.
2. Add in the broccoli and potatoes; sauté for several minutes until the florets turn bright green.
3. Add the bay leaf, then pour in enough vegetable stock to just cover the broccoli. Bring to a boil, then reduce heat and simmer, stirring occasionally, until broccoli is very tender (30-40 minutes). Remove pot from heat, allow to cool slightly.
4. Transfer soup mixture to a blender and puree until smooth, working in batches if necessary. Return soup to pot, season to taste with salt and pepper. Serve topped with chopped olives if desired.
5. Wasn’t that easy? Now go eat!
* When you go to blend, start at the lowest speed to avoid any possible heat build-up, which could pop the top off the blender.
* An immersion stick blender works too, but I think a counter-top blender achieves a smoother texture. Plus, it is much quicker.
* You can easily make this soup with any other vegetable, just swap the broccoli out for whatever is in season or available at your local market!
* Vegetarian / Vegan