Broccoli and potato soup | Steve Mishos

Broccoli and potato soup

Ingredients

3 tbsp olive oil
3 onions, peeled and chopped
2 cloves garlic, peeled and chopped
6 cups chicken stock, vegetable stock or water
2 large potatoes, peeled and grated
1 head of broccoli, stems cut into chunks and florets reserved
Salt and pepper
A large pinch of nutmeg
1 cup soy milk

Directions

Place a 4 quart pot over medium-high heat and add oil.
When it's hot, add onions and sauté until they have softened.
Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
Season with salt and pepper and simmer until they are tender and potatoes have broken down.
Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
Reheat soup prior to serving and add reserved broccoli florets and soy milk.
Simmer for about 5 minutes, until soy milk is heated and florets are tender and bright green.
Serve hot.

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