Broccoli, Potato & Celery Soup
This bowl of goodness is creamy, delicious and full of veggies! It includes 2 heads of broccoli, 3 stalks of celery and 2 yellow potatoes. And, it's easy and quick to put together, which makes it a great weekday dinner option. Leftovers make a great lunch option too! P.S. This soup (like many) tastes even better the next day.
Equipment
- 1 small food processor or dice by hand
- 1 soup pot with lid
- 1 chopping board
- 1 chopping knife
- 1 garlic press or dice fine by hand
- 1 kettle or boil water in a pot
- extra large 8 cup pyrex measuring cup or use something that can hold up to 8 cups of boiling water to make the broth
- 1 spatula
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 set of mixing bowls
- 1 grater
- 1 paring knife
- 1 immersion blender
Ingredients
- 1 large onion diced fine
- 3-6 cloves of garlic minced
- 3 stalks of celery chopped finely
- 2 heads of broccoli (small) cut into smaller florets
- 6 cups chicken or vegetable broth I make it with boiling water and powder broth mix as needed
- ½ cup whipping cream
- 2 tbsp butter
- 1 zest of lemon Optional
- 1 tbsp lemon juice optional
- 2 tbsp olive oil
Herb & Spice Blend #1
- 1 tsp italian seasoning
- 1 tsp ginger optional
- 1 tsp cumin
- 1 pinch chili pepper flakes
- 1-2 bay leaves (optional)
Other herbs/spices to add to soup
- ½ tsp sea salt to cook onion with plus 1 tsp to season soup. Add to taste.
- ½ tsp fresh ground black pepper or to taste
- 1 tbsp dry parsley or fresh if you have it optional
Instructions
- Gather ingredients. Wash and chop the veggies.
- Dice the onion, crush the garlic and prepare the broth.
- Cook the onion in a large soup pot in 2 tbsp of olive oil and 1/2 tsp salt for 5 minutes.
- After the 5 minutes are up, add 1 tbsp of butter to the onion. Melt, and add the herb/spice blend #1. Toast for 2 minutes.
- Add the celery and carrots and cook for 5 minutes.
- Drop in the crushed garlic, cook for 1 minute.
- Throw in the broccoli and cook for an additional 5-8 minutes.
- Pour in the broth, stir, cover, bring to a boil. Add 1/2 tsp salt and 1/2 tsp pepper, stir again.
- Turn the heat down to a simmer and cook for 15-20 minutes, or until veggies are soft enough to puree. After 10 minutes, add 1 tbsp fresh parsley, the zest of the lemon and 1 tbsp of lemon juice and stir well. (all 3 are optional, but add a nice fresh taste to the soup). Finish cooking for the last 5 minutes. Taste for salt and pepper and add as needed.
- Remove from heat, puree with an immersion blender and add the whipping cream slowly. Blend again.
- Serve plain or with shredded white cheddar cheese, green onions or croutons or with a dollop of sour cream. You can always add a little more lemon juice to your individual bowl.
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