Pureed Vegetable Soup with Broccoli Florets

1. 1

   GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt.

2. 2

   In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings.

3. 3

   Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.

4. 4

   (The potatoes must be fully cooked to thicken the soup properly.)

5. 5

   While the soup is simmering, steam the broccoli florets.

6. 6

   When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth.

7. 7

   Return pureed soup mixture to pan.

8. 8

   Stir in broccoli florets.

9. 9

   In a measuring cup, combine remaining ingredients.

10. 10

    Add to soup and heat; do not allow mixture to boil.

11. 11

    Top each serving with garnish if desired.

12. 12

    Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed

* Per serving · 4 servings · Values may vary.