This Broccoli and Potato Soup is smooth, creamy and extremely nutritious; and you can have it on the table in 40 minutes.
Heat olive oil in a large saucepan over medium heat.
Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
Add garlic, saute about 2 minutes. Be careful it does not burn.
Add broccoli, potato, vegetable stock and thyme leaves.
Season with salt and freshly ground black pepper.
Bring the mixture a boil, reduce heat, and simmer 15 minutes, or until the vegetables are tender.
Remove from the heat and add the parsley leaves.*
With a hand mixer, or in a blender, puree the mixture until smooth.
Reheat in the saucepan, season to taste with salt, and pepper*.
Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls.*
*Please don’t ever throw the broccoli stems away. The stems actually are my favourite part; just peel them, cut into strips and use as part of a crudité platter or slice across the stem and add to salads for crunchy texture.
*Adding the parsley just before blending adds colour, flavour and nutrients.
*It’s always important to check that a dish is adequately seasoned.
*There are very few foods which are not improved by the addition of a little finely zested lemon. It is a flavour booster and adds a bright tone to the soup.