Creamy Broccoli Potato Soup (Print Version)

# Ingredients:

→ For the Soup

01 - 2 tablespoon extra virgin olive oil
02 - 1 large brown/yellow onion, roughly chopped
03 - 3 cloves garlic, peeled and chopped
04 - 500 gm (17 ounces) broccoli, divided into florets (reserve the stems)
05 - 2 medium potatoes, peeled and chopped
06 - 3 cups (750 ml) vegetable stock
07 - 2 teaspoon fresh thyme leaves
08 - sea salt and black pepper to taste
09 - ¼ cup fresh parsley leaves

→ To Garnish (optional)

10 - fresh parsley leaves
11 - finely grated lemon zest

# Instructions:

01 - Heat the olive oil in a large saucepan over medium heat. Cook the onion for about 5 minutes, stirring occasionally, but don't let it brown.
02 - Add the garlic and sauté for about 2 minutes, being careful not to let it burn.
03 - Add the broccoli florets, potato, vegetable stock and thyme leaves. Season with salt and freshly ground black pepper.
04 - Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until all the vegetables are tender.
05 - Remove the saucepan from the heat and add the parsley leaves for color, flavor and nutrients.
06 - Using a hand mixer or blender, purée the mixture until smooth and creamy.
07 - Reheat the soup in the saucepan and adjust the seasoning to taste with salt and pepper.
08 - Serve in bowls topped with a sprinkle of finely zested lemon rind and some chopped parsley for a bright flavor boost.

# Notes:

01 - This broccoli and potato soup is smooth, creamy and nutritious, ready in just 40 minutes.
02 - Reserve the broccoli stems to use separately - peel them and use as part of a crudité platter or add to a salad.
03 - If using a blender for hot liquids, remove the central cap in the lid and cover with a folded tea towel to let steam escape.

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