Comforting Fall Market Soup
This simple potato and broccoli soup is a fall classic for a reason. By blending half of the soup and leaving the other half chunky, you get a creamy texture that still has some bits of vegetable to bite in to.
Equipment
- Large pot
- Blender
Ingredients
- 2 Tbsp olive oil or coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, finely chopped
- 3 gold or red potatoes, peeled and diced
- 1 tsp Kosher salt
- ¾ lb. broccoli
- 4½ cups vegetable stock or water, or chicken stock
- pinch nutmeg
- ½ lemon, juiced
- 1 tsp ground black pepper
- garnish, see notes (optional)
Instructions
- Peel and dice 3 gold or red potatoes. Chop ¾ lb. broccoli into bit sized pieces. Dice 2 garlic gloves and 1 yellow onion.
- Preheat a large soup pot over medium heat. Add in 2 Tbsp olive oil or coconut oil and the diced onion. Sauté until soft and starting to turn brown (5-7 minutes).
- Add in chopped garlic, potatoes, and 1 tsp Kosher salt. Sauté for another 5 minutes or until the potatoes are starting to soften but aren't done. Add ½ cup vegetable stock or water and allow to reduce by about half.
- Add the chopped broccoli. Cover and cook for 5 more minutes. Add 2 cups of vegetable stock or water to a blender along with about half the salted veggies. Blend until smooth and return to the pot with remaining 2 cups of vegetable stock or water. Bring soup to a simmer and cook until potatoes and broccoli are cooked to your liking.
- Add in a pinch of nutmeg and the juice of half a lemon. Season with more salt and pepper to taste.
Notes
Garnish with any combination of toasted cashews, sesame seeds, toasted walnuts, green onions, parsley, or cilantro.
Nutrition
Calories: 221kcalCarbohydrates: 36gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1676mgPotassium: 877mgFiber: 6gSugar: 6gVitamin A: 1102IUVitamin C: 111mgCalcium: 70mgIron: 2mg
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