It’s just starting to feel like spring, but I’m still in the mood for soup. One night last week, I had plans to make lentil soup, but changed my mind at the last minute after reading this recipe. I ended up modifying many of the elements, deciding that one head of broccoli was never going to be enough. Who doesn’t want leftovers? And I like cheddar cheese, but we didn’t have any, so I used Parmesan (which, according to the photo, I really love). We had plenty for dinner, and lunch was covered for the rest of the week.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4-5 medium potatoes (I used Yukon gold), peeled and cut into pieces about 1/2 inch thick
- 4 cloves of garlic, finely chopped
- 5 1/2 cups vegetable broth (or 2 1/4 cups broth and 2 1/4 cups water)
- 4 medium-large heads of broccoli, roughly chopped (you can also include part of the stems – it will all get blended together)
- a few tablespoons of grated Parmesan cheese
- ground black pepper to taste
Pour the olive oil into a large pot over medium-high heat. Stir in the onions and sauté for a few minutes. Add the potatoes, cover, and cook for about three minutes, until they have a chance to soften. Stir a few times so they don’t stick to the bottom of the pot. Uncover, stir in the garlic and broth. Bring to a boil and reduce to a simmer. The potatoes should take a few minutes to completely cook. After the potatoes are tender, stir in the broccoli. Simmer for 2-4 minutes longer, so that the broccoli cooks. Remove the soup from the stove and pour (in batches) into the blender. Note: if you like your soup a little thicker, don’t use all of the broth while blending. If you like it thinner, add more water. Garnish with cheese and pepper.
Makes 6-8 servings