Pureed Vegetable Soup with Broccoli Florets
2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, minced 2 c Vegetable stock 1/4 t Black Pepper...
Ingredients
- 2potatoes, peeled & diced
- 2med stalks celery, chopped
- 2med carrots, chopped
- 1sm onion, chopped (1/4 cup)
- 1clove garlic, minced
- 2cup vegetable stock
- 1/4tsp black pepper
- 1/2tsp thyme
Directions
- 1
2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, mince
- 2
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings
- 3
Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes
- 4
The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets
- 5
When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth
- 6
Return pureed soup mixture to pan
- 7
Stir in broccoli florets
- 8
In a measuring cup, combine remaining ingredients