Broccoli and Potato Soup with Parmesan

As the weather outside demands we all stay inside, well those pesky COVID restrictions don't help either, I'm craving a hearty soup to warm me up. I came across this recipe on the Food & Wine website and have broken it down for you step by step. The thing I love most is that there is no waste as you will use the stems of the broccoli in the soup and you can have it as chunky or smooth as you prefer - I prefer a little half and half for some added texture.

Total Time to Make

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4 as a main

Equipment Needed <see photo below>

Large Soup Pot

Measuring Cups

Measuring Spoons

Kitchen knife - big or small

Cheese grater

Peeler (can use a small knife if you don't have one)

Garlic Press (can use small knife to finely chop the garlic if you don't have one)

Spatula for stirring

Handheld Immersion Blender (great investment for all things soups)

Ingredients <see photo below>

2 tablespoons unsalted butter (not pictured)

1 onion, diced - don't worry too much here about size as it will all get blended anyway

2 cloves garlic, minced or very thinly sliced

2 large heads of broccoli

4 large boiling potatoes

2 cubes of organic vegetable or chicken stock - I like Knorr

6 cups of water

1-2 teaspoons salt

1/4 teaspoon pepper

1/2 cup parmesan cheese

Prep:

Peel and wash potatoes using small knife or peeler then chop into bite-size pieces about 1/2 inch thick, set aside into bowl with cold water covering potatoes

Remove outer skin from onions, wash, cut onion in half and dice

Garlic - use garlic press for ease otherwise finely chop garlic with knife

Wash and cut head off broccoli - cut the florets off (head) and set aside, cut each floret in half for bite size pieces

Peel the broccoli stems then cut into thin slices and add them to same bowl with garlic

Grate 1/2 cup parmesan cheese and set aside

Let's start cooking!

Step 1: Heat soup pot over medium-low heat

Step 2: Add unsalted butter to soup pot

Step 3: Add diced onion to the pot once butter stops bubbling, but before it turns brown.

Step 4: Add teaspoon of salt

Step 5: Cook onions until translucent, about 5 minutes, stirring occasionally

Step 6: Add minced garlic, broccoli stems, drained half potatoes, 2 cubes of vegetable stock, 6 cups of water and pepper. *If using a regular coffee mug, fill 3/4 way with water = 1 cup

Step 7: Bring to a boil then reduce heat until simmering (small bubbles) and vegetables are almost tender, about 10 minutes

Step 8: Turn heat off

Step 9: Using your hand immersion blender, gently puree the soup until you reach desired consistency.

Step 10: Turn heat back on and bring to simmer again

Step 11: Add remaining potatoes and broccoli florets (the head) and simmer for an additional 5-7 minutes. Don't forget to stir so it doesn't catch on the bottom!

Step 12: Check if the florets and potatoes are done by poking them with a fork, they should be soft and easily pierced.

Step 13: Add half of grated parmesan cheese into soup and stir, add more salt and pepper to taste.

Step 14: Plate into bowls and add remaining cheese on top

Will keep in fridge for up to 3 days.

Enjoy xx,

Viktoria