Broccoli and Potato SoupPrintable version of this recipe.
5 cups water
4 red potatoes (cut in 1/4 inch cubes)
4 Yukon gold potatoes (cut in 1/4 inch cubes)
4 cloves garlic (minced)
2 pounds broccoli (florets and stalk, quartered)
2 cups low fat milk
2 tablespoons olive oil
1 large onion (diced)
1 green bell pepper (seed, cored, diced)
1 pinch nutmeg
1/2 cup water
Salt and pepper (to taste)
In a large saucepot, add 5 cups of water with 2 cloves of garlic and the broccoli stalks. Season with a pinch of salt and bring to a boil. Once the liquid comes to a boil, reduce the heat and allow to simmer until all the vegetables have been prepared. This will serve as the stock for the soup.
Add one tablespoon olive oil to a large sauté pan over high heat. Add in the onion and bell pepper and cook until tender. Once tender, add in the remaining garlic and continue to cook until the garlic becomes translucent. Transfer the vegetables to a bowl.
In the same sauté pan, add the remaining olive oil and the potatoes and toss to coat. Sauté the potatoes until they begin to brown and then add in the water. Cover and allow to steam until most of the water has evaporated.
Remove the broccoli stalks from the stock and discard. Add the sautéed onions and peppers along with the potatoes and broccoli florets to the stock and continue to simmer until the broccoli becomes light green and tender. Add in the milk and season with nutmeg, salt, and fresh cracked pepper.
Serve warm and enjoy.
Type of DishSoups and Stews
Comments*To make a creamy soup, either blend the soup in small batches in a blender or place an immersion blender into the pot. Mix until desired consistency is reached.
This recipe was developed by Market Chef John Silva with Pacific Coast Farmer