Vegan Broccoli Soup

SONY DSC

Last week I purchased two bunches of broccoli to make this side dish from the latest issue of Bon Appetit {my obsession}. It was pretty good… That said, I had all of this broccoli left over! A good four cups of florets. I do not like to waste food, or money. And lo&behold, in the notes for the recipe, BA hinted that I should use these left overs for a soup. Well, I’d be happy to!
I adjusted the recipe, of course, & it was so delicious! It was all gone by noon the next day.

Vegan Cream of Broccoli Soup
{Bon Appetit}

Ingredients:

2 bunches broccoli

1 tablespoon olive oil

1 onion, chopped*

4 cups vegetable stock {I used broth because it’s what I had in the pantry}

1 russet potato, peeled, cut into 1” pieces**

Kosher salt & freshly ground black pepper

Directions: 
Remove & discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk & florets (you should have about 4 cups). Set aside.
Heat oil in a medium heavy pot over medium heat. Add onion & sweat until soft & translucent, about 10 minutes. Add stock & potato & bring to a boil. Reduce heat & simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato & broccoli are very tender, about 10 minutes. Remove soup from heat & purée in a blender until smooth. Season to taste with salt & pepper.
Serve hot with crusty bread.
*Used a medium/large Vidalia onion. You could also use a yellow onion for sweetness.
**I added two Russet potatoes here. This was more of a potato & broccoli soup. But, we loved it & will use this going forward.
Download & print my version here.Enjoy your weekend! Happy Friday!
XOXO

Your email is never published or shared. Required fields are marked *

*

*