Broccoli Soup
Perfect for chilly early spring days!
1 medium sized broccoli bunch
2 cups peeled and small diced potatoes
1 onion, chopped well
3 clove garlic, minced
1½ cups gluten-free vegetable stock (Check label for allergens)
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper, to taste
Pinch of nutmeg
11/2 cups milk
Cut the florets off of the broccoli and chop them coarsely so they are smaller pieces; peel the stems and coarsely chop.
In a saucepan, combine the broccoli florets and the stems, the chopped onion, diced potatoes, minced garlic, vegetable stock, and the spices. Bring to a boil.
Reduce the heat, cover, and simmer for about 12 minutes or until the potatoes are tender.
Using a hand-held blender (or in numerous batches with a blender or food processor) puree the soup until smooth. Add the milk. Heat without boiling, while stirring. Season again with the salt & pepper to taste.
Serves 4.
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