- 3 broccoli stalks, florets and stems
- 2 red potatoes
- 5 cups of water (or chicken or vegetable stock)
- Black pepper
- Sea salt
Boil the broccoli and red potatoes. Do not discard the water that you boil them in. Some of the nutrients wind up in the water, so if you choose to use water instead of chicken stock, you will want to use the same water in which it was boiled. Once the potatoes and broccoli are tender, remove them with a slotted spoon. Puree them in a blender or food processor. Then add the pureed vegetables back into the soup.
The potatoes in the recipe will make the soup creamy sans the cream. If you want it extra creamy, you can add a cup of milk and use four cups of water instead. I like to use organic 1% milk, but you can use a milk alternative such as almond, rice, coconut or soy milk instead.
You can garnish with small broccoli florets or toasted pumpkin seeds for presentation.
This recipe works well with cauliflower as well. Just substitute the broccoli with cauliflower.
It can be used as an appetizer or, if you are making it for yourself, you can put the rest in the fridge. It will stay fresh for a few days.
It serves four.