Broccoli-Potato Soup

I share's today recipe courtesy of Isa Chandra Moskowitz and Terry Romero, my vegan chef idols. The recipe is originally titled "Broccoli-Potato Soup with Fresh Herbs,"* but since my mint was dried and my dill paste tubed I didn't want to put on airs. Isa's blog, the Post-Punk Kitchen, was my original exposure to vegan cooking. I still remember the first recipe I tried, Seitan Jerk Sloppy Joes, just a bit over a year ago. I was instantly hooked.

This recipe is great because it is easy and delicious. Some of Isa's recipes can get pretty technical but this one is pretty straightforward and most of the prep time is just letting it cook. And, like all soups, it just gets better the longer it's in the fridge!

Ingredients:

-2 Tbs olive oil

-1 med onion

-2 tsp minced garlic (3 cloves)

-½  tsp dried tarragon

-¼  tsp black pepper

-1 tsp salt

-6 C veggie stock

-just under 1 kg potatoes, peeled and cut into 1.5 cm chunks

-4 C chopped broccoli, florets and stems

-mint leaves, fresh or dried

-fresh dill or tubed dill

1. Heat a soup pot over med. Saute the onion in the olive oil for ~5 min, until softened. 

2. Add garlic, tarragon, black pepper, and salt. Cook for another minute.

3. Pour in stock and add potatoes. Cover and bring to a boil, then lower heat and allow to simmer, covered, for 15 minutes.

4. Add broccoli and simmer another 15 min.

5. Remove from heat. Scoop about half the soup into a blender and puree, then add back to the soup.

6. Stir in mint and dill to taste. Let sit 10 min. Serve or store.

Potatoes and stock simmering.

Stirring in the broc.

Cooked and ready for the blender!

*Source: Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. 2007: De Capo Press, Cambirdge, MA. Pp 138-139. ISBN 13: 978-1-56924-264-3