I‘ve been making this soup at least once a week lately, because it’s just so darn scrumptious and easy. This works great with cauliflower and romanesco broccoli too (that really pretty spiral-y vegetable). Just for fun, I usually throw in some kale, nettles from the yard, or spinach from the freezer. There’s something about eating deeply colored green food that just makes me feel good about myself.
The potatoes give this soup nice weight and creaminess, but you could also swap them for cauliflower to lighten it up a bit. To make this dish oil free, just dry sauté the onions and carrots, it will still be delicious!
I recommend serving this soup with yummy buttered crusty bread. Or for your dairy eaters out there, drop in a dollop of sour cream or crème fraîche to serve. Enjoy!
- 1 onion, diced
- 1 head of broccoli, or a medley of broccoli and cauliflower
- 1 carrot, diced
- 1 large potato, or 3-4 small potatoes
- 1 handful dark greens, such as kale, spinach, green cabbage, or nettles
- 1 tsp olive oil
- 2 garlic cloves, minced
- 2 cups veggie broth
- salt and black pepper to taste
- sprinkle of nutritional yeast, optional
- In a soup pot, sauté the onions and carrots over medium heat in a splash of olive oil for 7 minutes or so, until softened and fragrant.
- Meanwhile, chop the broccoli into florets and dice the potato finely so it will cook more quickly.
- Add the garlic and stir for another minute.
- Add the potato, broccoli, and broth and simmer until the potatoes are soft and easily pierced with a fork, about 15 minutes.
- Add the chopped greens near the end of cooking, it only needs a few minutes to soften. Add a pinch of salt and pepper, and nutritional yeast if using.
- Blend using an immersion blender or let cool for a few minutes and blend in small batches in a regular blender. Adjust consistency with broth as needed.
- Serve with crusty bread and enjoy!