At the Orchard

Broccoli Soup

This simple soup has several servings of vegetables per bowl!

Peel and chop 2 onions and 2 carrots. Peel and mince  6 cloves garlic.

Wash and chop 1 large or 2 medium potatoes.  

Wash and coarsely chop 1 lb. broccoli (crowns or florets), separating the tougher stems from the florets.

Place vegetables, except for the florets of broccoli (but do include the stems) into a medium stockpot. 

Add 6 cups vegetable broth.

Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes and carrots are fork-tender.

Add reserved broccoli florets and 1/4 tsp. black pepper and simmer for 5-7 minutes, until florets are fork tender and still bright green. Puree the soup with a blender. Adjust seasonings to taste. Enjoy!