Even though the weather has been getting warmer in my area, I’ve still been very much into soups lately. It’s been a great way to make sure I’m using up all the scraps in my fridge, and nothing goes to waste!
This “cream” of broccoli soup recipe was an idea I had when I noticed one of the heads of broccoli in my fridge getting a bit wilty, and I had a handful or so of white potatoes that were also nearing the brink. I knew that potatoes can be used as a thickening agent, so I figured why not try and see what happens if used as a replacement for cream in a soup!
I’ve been buying a lot of broccoli lately as well because it’s packed with vitamin C which is great for your immune system, and it’s also one of the less expensive produce options available. This soup also has a healthy dose of garlic, which is packed with nutrients and another immune booster.
- 1 head of broccoli, diced
- 4 medium white potatoes, or 2 large potatoes, peeled and cubed
- 1/2 white onion, diced
- 3 cloves of garlic, roughly chopped
- 1 L of vegetable broth
- 1/2 tsp olive oil
- Salt and pepper to taste
- Heat the olive oil in a medium to large pot
- Add in the onion and garlic, saute 5 minutes until the onions are translucent
- Add in the potatoes, salt and pepper and 1/4 cup of the broth. Cook for 10 minutes, until the potatoes start to soften
- Add in the broccoli and remaining broth. Cook for 20 minutes until the broccoli is soft and the potatoes are cooked all the way through
- Pour the whole mixture in the blender and blend until well combined and smooth.
- Add more salt and pepper (if needed), serve and enjoy!