Broccoli and Potato Soup
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Ingredients
- 2 lbs broccoli cut in small pieces ($4.00)
- 1/2 lb potatoes peeled and thinly sliced ($0.60)
- 1/2 cup olive oil ($0.96)
- 1 qt water or vegetable stock ($0.00)
- 1 large onion diced ($0.59)
- 5 cloves garlic minced ($0.12)
- 1 1/2 Tbsp lemon juice ($0.00) (from our garden)
- 1/4 tsp lemon zest ($0.00) (from our garden)
- 2 1/2 tsp salt ($0.02)
- 1/2 tsp black pepper ($0.01)
- 1/4 tsp red pepper flakes optional ($0.05)
- grated parmesan optional ($1.00)
Instructions
- Prepare all your ingredients.
- Heat 2 Tbsp olive oil a in a dutch oven over high heat. In batches, place broccoli in a single layer and sear 4 minutes on one side only. Transfer to large bowl and repeat cooking the rest of the broccoli adding more oil when needed. Season seared broccoli in bowl with salt.
- In same dutch oven, lower heat to medium-low and add 2 Tbsp olive oil. Add onions, black pepper, and ½ tsp salt. Cook until softened, about 5 minutes. Add garlic and saute for 30 seconds.
- Next add potatoes, 1 qt water and 1 tsp salt. Bring to a simmer and cook with cover for 10-15 minutes until potatoes are just cooked.
- Next add seared broccoli, cover and cook with cover for another 5-10 minutes until fork-tender.
- Add lemon zest and puree with immersion blender. You can leave chunks of broccoli and potato for a heartier soup. Stir in lemon juice. Salt and pepper to taste.
- When ready to serve, drizzle with olive oil and top with grated parmesan and red pepper flakes, if you prefer. Enjoy!
Recipe Notes
* Note regarding pricing: The lemon used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as oil, salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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