Creamy Broccoli and Potato Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 head of broccoli, florets separated 1 head of broccoli, florets separated
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes, or until the potatoes are tender.
4. 4.
   Add the broccoli florets, dried thyme, and dried oregano to the pot. Cook for an additional 5 minutes, or until the broccoli is cooked through.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for a few more minutes to allow the flavors to meld together.
8. 8.
   Serve the creamy broccoli and potato soup hot, garnished with a drizzle of olive oil and a sprinkle of dried herbs.

Treat your ingredients with care...

• Broccoli — Make sure to cut the broccoli into small florets for even cooking.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture in the soup.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.

Tips & Tricks

• For added flavor, sauté the onions and garlic until they are golden brown before adding the potatoes.
• Garnish the soup with grated Parmesan cheese and a sprinkle of red pepper flakes for an extra kick.
• If you prefer a chunkier texture, reserve some cooked broccoli florets and add them back into the soup after pureeing.
• Serve the soup with a side of crusty bread or garlic bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the creamy broccoli and potato soup in warm bowls, garnished with a drizzle of olive oil and a sprinkle of dried herbs. Accompany it with a side of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, you can sprinkle some chopped fresh parsley or chives on top of the soup. Serve it in colorful bowls or soup mugs to make it visually appealing.