To continue on with the soup theme (I’ve still got a few more good ones), today I offer you a wonderful tasting broccoli and potato combination. Again, this dish is simple to put together and it’s very good. The list of ingredients is short and it’s inexpensive to boot. If you like broccoli and potato, I think you’ll enjoy this.
The primary ingredients necessary for this soup are broccoli florets, a few white potatoes, an onion, blue cheese, vegetable broth, cream and a few spices. I would suggest doubling or tripling up on the ingredients that I list below. This soup stores easily in the refrigerator and freezer and there’s nothing like having something good to eat at the ready.
2 Tablespoons Olive Oil
3 White Potatoes, Diced
1 Sweet Onion, Chopped
8-Ounces Broccoli Florets
4-Ounces Blue Cheese, Crumbled + More for Garnish
4 Cups Vegetable Broth
2/3 Cup Heavy Cream or Coconut Milk
1/2 Teaspoon Paprika
Ground Black Pepper
I’d again like to thank my new/used cookbook titled Favorite Vegetarian Recipes written by no one in particular. I can’t find the author, but this is quickly becoming my favorite cookbook I’ve ever purchased. Every single recipe looks delicious.
Soften the Potatoes & Onion
Warm a large pot over medium heat. Then, add in the olive oil, potatoes and onion. Stir and cook these ingredients for about five minutes or until their edges begin to lightly brown.
Add Broccoli & Cheese
Cut a few broccoli florets off for blanching later on. These will be used as garnish on top of the soup. Add the remaining broccoli, blue cheese and vegetable broth to the pot as well. Raise the heat to high and bring the broth to a boil. When that happens, reduce the heat to low, cover the pot and then let everything simmer for 25 minutes.
Blanch the Broccoli
In a small pot, bring about four cups of salted water to a boil (1 teaspoon salt) over high heat. Then, add the reserved broccoli to the water for three minutes. Strain the broccoli and then run it under cool water to stop the cooking. Set aside.
Puree the Soup
With a hand blender, puree the soup for a few minutes until it’s smooth. If you’re using a stand blender, you’ll need to do this in batches and simply add what you’ve blended to a new pot. Either way, you should have a blended pot of soup when you’re finished. At this point, you can add in the cream or coconut milk, stir, and then season to taste with the salt and pepper. I hesitate to give you an amount of salt to add because I don’t know how much was in the broth you added. I would say around a half teaspoon would do it. And a quarter teaspoon of pepper.
Plate, Serve & Enjoy
Divide the soup between bowls. Add a broccoli floret to each and then sprinkle a pinch or two of paprika on each as well as some crumbled blue cheese. Serve and enjoy!
I really do think you’ll enjoy this soup. It’s fairly thick and it’s got some distinct flavors in it. I particularly like the blue cheese, but the broccoli florets are fun too. Give it a try and let me know what you think. Thanks for reading!
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