Recipes

CREAMY BROCCOLI & POTATO SOUP

Posted On: 2023-09-29 12:48:18

Ingredients:

1 large yellow onion

3 garlic cloves

900g potatoes (about 6 medium)

3 tablespoons olive oil

1 quart vegetable broth

½ cup raw unsalted cashews

1 teaspoon salt

1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*)

1 large carrot

1 teaspoon dried thyme

¾ teaspoon dried dill

2 teaspoons white wine vinegar

1 teaspoon Dijon mustard

Directions:

Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon salt and bring to a boil. Reduce to a rapid simmer, and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.

Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with ¼ teaspoon salt and black pepper to taste. Peel and grate the carrot into long strips.

When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)

Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added ¼ teaspoon more).

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