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
XOXO
Great recipe! Thanks for sharing!