Creamy Broccoli Soup (Without The Cream!)

1. 1

   Melt the butter in a small pan over medium heat. Add the onions and garlic and cook until tender, about 2-3 minutes. Set aside.

2. 2

   Meanwhile, prep the broccoli : remove the florets. Trim the tender green stem below the florets and chop into small pieces (except the hard bottom part, the rest of the green stems can be used).

3. 3

   Bring 4 cups of water to the boil in a large pot. Add the potatoes and cook until tender.

4. 4

   Add the broccoli stems to the pot (along with the potatoes). Toss in the florets after 2-3 minutes, and blanch them together for 2 minutes. Take the potatoes and broccoli out of the pot using a slotted spoon and puree in a blender along with the cooked onions and garlic. Add a little of the cooking water and continue blending until smooth.

5. 5

   Transfer to another clean pot and ladle in more of the cooking water just until you get the right consistency. Reheat gently, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.