- 3 medium onions chopped
- 2 celery ribs chopped
- 2 tbsp canola oil
- 4 cups (plus, 1/2 cup) vegetable broth
- 4 medium (about 4 cups) russet potatoes peeled and cubed
- 6 cups (about 3 small heads) fresh broccoli chopped
- 1 tsp salt
- 1/4 tsp pepper
- Warm some canola oil in a large saucepan. Sauté the onions and celery on medium heat until tender and translucent, about 8 to 10 minutes. Add four cups of broth and potatoes and bring to a boil. Once bubbling, cover and reduce to a simmer until potatoes are tender, or about 15 to 20 minutes.
- Remove the saucepan from the heat, and let the broth and veggies cool for a few minutes. Carefully ladle into a blender in batches, adding more once the prior batch is completely pureed. Tip: For flawless creaminess, an immersion blender is your best friend and a worthwhile investment. It also minimizes the risk of the mess, since the blending is done in the pot.
- Add the blended mixture back to the saucepan with the remaining broth and increase heat. Once boiling, add broccoli and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green. Tip: To make it a meal, sneak in some additional seasonal veggies, or even the broccoli stems! If you prefer smaller pieces or want to shorten prep time, toss them in a food processor before cooking.
Make the soup your own
- Play around with different flavors and spices. Some red pepper flakes or cayenne can add a little heat, while garlic is a perfect pairing with the broccoli. For a warming take, mix in some ginger, cinnamon, and anti-inflammatory turmeric.
How to store your soup
- Store leftovers in a sealed glass container—the soup will last in the fridge for a few days after cooking. Reheat before serving. Since this will become a repeat recipe, shorten future cooking time by chopping vegetables in advance and storing them in the fridge.