Don’t be alarmed by the photo. It’s not baby food, I swear, though one could argue that it is… save for the ridiculous amounts of onions that are in it. I don’t think anyone should eat that many onions in one sitting, let alone babies.
This is a puree soup that I borrowed from Vegangela because it sounded too delicious to not try. In her directions, she mentions adding a little extra vegetable broth to thin it out, but I decided to let the recipient decide if she liked the extra thick consistency or wanted more of a soup than a paste.
The taste of this is wonderful. Such a good combination of flavors. And the color itself is just beautiful. I love all the little dark green flecks.
Broccoli Potato Soup
Source: Vegangela [Broccoli Potato Soup]
1 tbsp olive oil
1 small onion, peeled and diced
1 clove garlic, minced
3 cups vegetable broth
2 cups broccoli florets (about 1 head of broccoli)
3 medium potatoes, peeled and quartered
1/4 tsp thyme
salt and pepper, to taste
1) In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.
2) Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.
3) Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.
4) Puree the soup in a blender or with a stick blender. Season with salt and pepper and serve with chives and/or sour cream, if desired.