Broccoli and Potato Soup
Are you craving a bowl of creamy, antioxidant rich yumminess? Well, good, you’ve come to the right place, because I am too. My hubby has been fighting a stubborn virus the last few weeks. It’s nothing that has him down and out, but it just won’t let up. Since chicken noodle soup is off the menu, I thought I’d whip up a batch of his second favorite, to help fight this darn bug. For me, it’s just to satisfy my urge for something comforting and homey.
I’ll admit it, I was a little nervous when I started making it because this is his recipe, and he’s not a full on vegan. One of the ingredients is half & half, and another is parmesan cheese. Two more things that are no longer acceptable in my cruelty-free kitchen. Hmmmmm………my worry lines were certainly showing.
My goal was to make it as creamy as his soup. I realized that the potatoes would go a long way to give it that consistency, but I was concerned about the broccoli and the vegetable broth making it too watery. Corn starch could have helped me out if I had an issue, but thank the good Lord, I didn’t need it.
As soon as I started blending it I knew that it was going to turn out perfectly. The consistency was thick and creamy, just like his recipe. Think about that! All of this time we’ve been eating cholesterol laden soup for no good reason. Ha! Take that all of you non-believers.
This soup is truly an incredibly healthy comfort food, especially on a cold winter’s day. Broccoli, the super food, not only gives the dish a beautiful color, it is packed full of Vitamin C, to help fight all of the stinker viruses that are lurking.
Potatoes are also a super food when it comes to Vitamin C. Did you know that one serving of potatoes contains 70% of the daily allowance? They’re also a good source of Vitamin B-6 and Potassium, as is broccoli. Yes, this soup is beyond good, it’s great!
Add a sprinkle of chives and diced tomatoes on top for color and dig in.
One head of broccoli florets and stems
4 large Idaho potatoes – peeled and cut into 1 inch pieces
1 large onion – diced
1 32 oz. box of organic vegetable broth
1 tbsp. salt
2 tsp. black pepper
½ tsp. ground thyme
¼ teaspoon ground sage
1 seeded and diced tomato for garnish
3 strands of chives chopped for garnish
In a large pan, steam the broccoli until the stems can be pierced with a fork. They should be firm, not too soft.
In a large pan filled halfway with water, boil the potatoes and onions until the potatoes can be easily pierced with a fork. Drain the water and add the broccoli to the potatoes and onions.
Pour the vegetable broth into the pan with the potatoes and broccoli and lower the heat to medium low. Use an immersion blender to blend the soup to a creamy texture. (If you don’t have an immersion blender you can use a standing blender or a food processor, just be sure to let it cool a bit before blending.)
Add the seasoning and stir until combined.
Garnish with the tomato and chives.