Somebody told me to make broccoli soup. Darn if I remember who. I can’t remember if it was on Instagram, Twitter or Facebook, it’s hard to keep track these days, but some lovely reader asked me for a broccoli soup.
And I can’t say no to soup, because I love soup. Ask my husband, or my kid. Or anyone who’s ever stayed for more than one meal.
So I made soup for me, and for a reader somewhere who I hope reads this.
I come from a long line of soup lovers.
My grandma loved her soups, so does my mom. My aunts passed on to me some of their best recipes, and I had an aunt who would sometimes have beef soup for breakfast.
We are weird like that. Soups are nourishment and comfort, but they are also very convenient and easy to make.
There are over 11 million broccoli soups on the internet alone (yeah, I looked it up), but like many a recipe in this blog, this one started with the basic ingredient that I happened to have (broccoli), then I added whatever I happened to find around in my kitchen and tweaked it until I liked it. Soup is generous and forgiving like that. Yay for soup!
- 3 tablespoons of olive oil
- 1 large white onion, diced
- 1 lb [0.45 kg] floury potatoes, diced
- 1.5 quart [1.5 lt] of vegetable broth, divided
- 1 lb [0.45 kg] of broccoli, cut into florets
- ⅓ cup of minced spinach
- 1 teaspoon of lime juice
- 1½ teaspoons of sea salt, or to taste
- ¼ teaspoon of freshly cracked pepper, or to taste
- ¼ cup of freshly-grated parmesan, or to taste
- 2 tablespoons of minced curly parsley, or to taste
- 1 baguette, sliced and toasted
- In a 2.5 quart [2.5 lt] pot heat the oil over low heat. Add the onion and potatoes and cook and stir until the onions start to become transparent.
- Add 3 tablespoons of vegetable broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.
- Add the remaining broth and the broccoli. Increase heat to medium and bring to the boil.
- Once it has come to a rolling boil, remove from the heat. Add the spinach and let the preparation cool to room temperature.
- Purée the soup in a blender, then return to the pot.
- Pour in the lime juice and season with salt and pepper to taste and heat over medium temperature until it breaks the boil.
- Remove from the heat and serve. Sprinkle with parmesan and parsley to taste and serve alongside bread.