Ingredients
Method
- Heat the olive oil in a large pot over medium heat, then add the garlic and saute garlic for about 2 minutes. Add the carrot and cook for a few more minutes. Add the potatoes, broccoli, and the broth or water, and the water. Bring to a boil, then simmer for about 15-20 minutes until the potatoes and broccoli begin to soften.
- Remove from heat then puree in a food processor or with a stick blender until smooth. Add salt and pepper to taste.
- Return the soup to the pot and heat it gently over low heat. Serve hot.
Notes
- Use an immersion blender. I love leaving the soup in the pot and using an immersion blender to whiz it into creamy perfection. Be careful, because the vegetables and liquid will be hot (but, I prefer this method to pouring the hot soup into a blender and then back into the pot!).
- Add more vegetables. You can make this into broccoli-spinach soup by adding chopped spinach or baby spinach leaves to the pot a few minutes before you puree it. Make sure the spinach wilts into the broth before you blend it.
- Other potatoes. A russet is always my go-to for this soup because they tend to be a nice size, and I can use one and be done. However, any potato will do. You could use 3-4 small red or white potatoes with similar results.
- Add cream. No! Yes? OK, this would not be a vegan soup unless you added coconut cream if you add a splash of heavy cream. However, if you're in the mood to take it up a notch, you can stir in a little heavy cream to each bowl before serving, or try a swirl of sour cream or Greek yogurt. (dairy-free if needed).