Broccoli Potato Soup with fresh herbs
Te'Najia Hawkins-Bolton this is that soup you were asking me for! It's from the cookbook Veganomicon.
2 Tbsp olive oil...
1 medium onion, diced
3 cloves garlic, minced
½ tsp tarragon
freshly ground black pepper
1 tsp salt
6 cups vegetable stock
2 lbs. potatoes, peeled and cut into ½ inch chunks
4 cups chopped broccoli
¼ cup fresh dill
¼ cup fresh mint
Heat a soup pot over medium heat. Saute the onion in olive oil for 5-7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for one more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Use an immersion blender to blend about 1/3rd of the soup; we like to keep it chunky with lots of whole potato chunks. If you don’t have an immersion blender, transfer about 1/3rd of the soup to a blender or food processor and puree, then add it back to the rest of the soup.
Add the fresh mint and dill, then let the soup sit for about 10 minutes to let the flavors meld. Serve!
(When I made this, I didn’t have tarragon or mint, and I used dry dill because that’s all I had. I probably put savory in or some other dry herb. I’m not crazy about mint, and it would totally change the flavor. I also added a can of corn, for color and texture.)
Te'Najia Hawkins-Bolton this is that soup you were asking me for! It's from the cookbook Veganomicon.
2 Tbsp olive oil...
1 medium onion, diced
3 cloves garlic, minced
½ tsp tarragon
freshly ground black pepper
1 tsp salt
6 cups vegetable stock
2 lbs. potatoes, peeled and cut into ½ inch chunks
4 cups chopped broccoli
¼ cup fresh dill
¼ cup fresh mint
Heat a soup pot over medium heat. Saute the onion in olive oil for 5-7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for one more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Use an immersion blender to blend about 1/3rd of the soup; we like to keep it chunky with lots of whole potato chunks. If you don’t have an immersion blender, transfer about 1/3rd of the soup to a blender or food processor and puree, then add it back to the rest of the soup.
Add the fresh mint and dill, then let the soup sit for about 10 minutes to let the flavors meld. Serve!
(When I made this, I didn’t have tarragon or mint, and I used dry dill because that’s all I had. I probably put savory in or some other dry herb. I’m not crazy about mint, and it would totally change the flavor. I also added a can of corn, for color and texture.)
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