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Broccoli Soup
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Description
A creamy broccoli soup without using any cream or dairy.
Ingredients
- 2 heads Broccoli, Cut And Stems Reserved
- 2 whole Russet Potatoes, Peeled And Diced
- 1 Tablespoon Canola Oil
- 1 whole Small Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 4 cups Vegetable Stock
Preparation
Cut broccoli into florets, saving stems. Set aside. Peel and dice potatoes.
Heat a skillet on medium heat and warm the oil. Add onions and potatoes and cook for 3–4 minutes. Add salt and pepper. Add garlic and cook for 1 minute. Transfer to a big pot, adding in broccoli (stems too) and stock.
Cook for 10–15 minutes until broccoli is soft. Remove from heat and take out the stems. Using a blender, blend soup in batches. Return to stock pot when done. Heat for another 5–10 minutes. Check for seasoning.
Serve and enjoy!
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