Description
Creamy Home-Style Broccoli Soup delivers a cozy mix of broccoli, potato, and onion in every bite. Quick to make and easy to enjoy. Serve up a comforting bowl tonight and savor simple, fresh flavors.
Ingredients
Units
Scale
- 1 large broccoli, washed and broken into florets
- 1 large onion, chopped
- 3 stalks celery, chopped (include the leaves)
- 2 cloves garlic, minced
- 1 large potato, peeled and cubed
- 2 liters of chicken stock, made with stock cubes
- Salt and black pepper, to taste
- 1 small bunch fresh mint (optional)
- Fresh cream, for drizzling
- Olive oil, for sautéing
Instructions
- Heat a splash of olive oil in a medium pot, then toss in your 1 chopped onion, 3 chopped celery stalks, and the 2 minced garlic cloves.
- Cook them until they’re soft and smell good; about 5 minutes.
- Add the broccoli florets from 1 large broccoli and the 1 cubed potato.
- Give everything a quick stir so it feels included.
- Pour in the 2 liters of chicken stock and bring it up to a boil.
- Lower the heat and let it simmer until the broccoli and potato are tender, usually around 10 to 12 minutes.
- Carefully ladle the soup into a blender (or use a stick blender if you’re not in the mood for extra dishes).
- If you’re using fresh mint, throw in a few leaves now. Blend until smooth.
- Pour the soup back into your pot. If it’s thicker than you prefer, add a splash of milk.
- Warm it through, taste, and add salt and black pepper until it’s just right for you.
- Serve warm with a gentle drizzle of fresh cream on top.
Notes
Created, Prepared, Tasted, and Tested by Gail
