Broccoli & Potato Soup

Posted by: admin in: ● November 14, 2010

2010 January week 4… lots of veggies in the fridge but I’m really short on time these days so I’ve been trying to create some of my own recipes using stuff I have on hand. Oh yeah, I’m trying to be VEGAN this week too!

This one came out pretty great:

1 tbsp. minced garlic
1 tbsp. EVOO
1 russet baking potato, cut into chunks, skin on
1 whole broccoli or a 12 oz. bag of broccoli spears
1 can of veggie broth
3 cups of water
1 tsp. dried dill
2 tsp. sea salt

Sautee garlic in olive oil in medium pan until warm but not brown. Add remaining ingredients and cook on medium/high until broccoli & potato are tender. Transfer solids into a blender with slotted spoon. Add half of cooking liquid and blend. Continue adding leftover cooking liquid based on desired consistency of soup.

Add freshly ground pepper and sea salt (or Bragg’s Liquid Aminos) to taste and enjoy!

Write Comment


Facebook Activity

Facebook Feed