Broccoli and Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 4 cup broccoli florets
- 2 medium potatoes peeled and diced
- 4 cup vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Stir in broccoli florets and diced potatoes, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat to simmer.
- Cover and cook until potatoes are tender, about 15 minutes.
- Remove pot from heat and blend the soup until smooth.
- Return the pot to low heat, stir in milk, salt, and black pepper.
- Heat the soup gently until warmed through.
- Stir in grated Parmesan cheese and lemon juice.
- Ladle soup into bowls and garnish with chopped parsley if desired.
Notes
Ensure the potatoes are cut into uniform pieces to promote even cooking. Adjust the seasoning according to taste, considering that the Parmesan cheese adds additional saltiness. If the soup is too thick, you can thin it out with additional milk or broth. For added texture, you can reserve some broccoli florets to add back after blending.
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