June 13, 2016
2 tbsp Extra-virgin olive oil
1 Medium onion
1 tsp Salt (or to taste)
2 Stalks celery, chopped
3 Carrots, diced
5 Cloves garlic, minced
16 oz. Broccoli (about 7 cups packed)
6 cups Vegetable or Chicken stock
1/2 tsp Red pepper flakes (optional)
1Add oil to a large pot over medium high heat. Once hot, add onion and a pinch of salt and saute for about three minutes
2Add celery and carrots and saute for another five minutes
3Add garlic and broccoli and saute for another five minutes
4Add five cups stock (or water), salt and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered for 15 minutes
5Puree soup using a large blender or immersion blender. Once soup is pureed, season to taste and add additional salt, pepper, or red pepper flakes if desired.
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