Why I Love This Recipe
FEATURING: Broccoli, potatoes (or kohlrabi), onion, and garlic scapes (or garlic cloves).
Nice green broccoli soup that we like to serve with florets floating in it. This soup uses the broccoli stem too. You can use kohlrabi (or white turnips) instead of potatoes but the soup will be less starchy and more watery - if you use kohlrabi or white turnips, make sure to use a bit less water than the recipe calls for.
You can also add freshly made croutons. Check out crouton recipe here: https://www.bakespace.com/recipes/detail/Cream-of-Spinach-%26-Rabioles/92673/
You can easily double this recipe! You can definitely leave the parmesan cheese - we always do!
Ingredients You'll Need
2 tbsp. oil (olive or sunflower)
2 cloves garlic, chopped (or 2 garlic scapes, chopped)
1-2 broccoli with the stem (about 2 cups)
1 1/2 lb. boiling potatoes, diced in 1 inch cubes (about 5 potatoes or 2-3 kohlrabi bulbs, skin removed, diced in 1 inch cubes)
3 cups of vegetable stock
3 c. water
1 3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. grated Parmesan (optional - we leave it out. You can also make some vegan cashew parmesan cheese such as this recipe but we just don't bother as we think the soup is delicious as is!: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/)
Cut the florets of the broccoli and set aside. Cut the outer skin of the broccoli stem, then cut lengthwise in half and then in 1 inch cubes (if there is browning inside the stem, just cut off the brown parts and keep the rest). Set aside.
In a large pot, add the oil over moderately low heat. When hot, add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic scapes, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor (or blender or hand blender), pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. If you find there are too many florets floating in the soup, you can blend part of the soup. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese (optional- we never add parmesan).