Cream of Broccoli Soup Recipe

Cream Of Broccoli Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium russet or Yukon Gold potatoes, peeled and finely chopped or shredded
• 1 pound broccoli, trimmed and coarsely chopped
• 4 cups vegetable broth or water
• salt and freshly ground black pepper
• 1 cup plain unsweetened soy milk
• 1 tablespoon chopped pitted kalamata olives, for garnish

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion and cover and cook until softened, about 5 minutes
3. Add the potatoes and broccoli and stir in the broth
4. Season with salt and pepper to taste
5. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 20 minutes
6. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
7. Stir in the soy milk and taste, adjusting seasonings if necessary
8. Reheat the soup over low heat until hot
9. Ladle soup into bowls, garnish with chopped olives and serve

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