Ingredients

The following ingredients have 4 Servings
  • 6 cups Broccoli (chopped in small florets)
  • 1 cup Potato (chopped into small pieces)
  • 1 tbsp Olive oil
  • ½ cup Onions (chopped into small pieces)
  • ½ tsp Garlic (sliced)
  • 2 Bay leaves
  • ½ tsp Thyme (fresh)
  • 1 spring Parsley ((1/4 cup) )
  • 1 cup Stock (chicken or vegetable)
  • 1 cup Milk (Whole)
  • 1 tbsp Cornstarch
  • 2 tbsp Parmesan cheese (grated (optional) )
  • ½ tsp Salt
  • ½ tsp Pepper

Instruction

  • In a soup pot add oil and saute the onions for a minute until translucent. Then add the garlic and bay leaves - saute another 30 secondsPro tip - Chop the broccoli, potatoes, and onions small so they cook fast.
  • Next, add the chopped broccoli and potatoes – saute for 2 minutes then add the thyme and stockPro tip - the potato helps keep the soup nice and creamy so we don't need any cream.
  • Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.Pro tip - if you use the store-bought chicken stock check to see if it has salt added.
  • Remove the bay leaves, add the parsley and blend the veggies into a smooth puree
  • Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine wellPro tip - the cornstarch in the milk will prevent the milk from splitting
  • Taste and adjust seasoning and consistency - add water if the soup is too thick.Pro tip - the soup will continue to thicken as it cools. If necessary you can add more water and warm the soup again.
  • Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.