Roasted Broccoli and Potato Soup
Ingredients
- 6 tablespoon olive oil, divided
- 2 lb (900 gram) broccoli, cut into florets and stems (*)
- 2 tablespoon unsalted butter (or olive oil for vegan option)
- 1 onion, diced
- 5 cloves garlic, minced
- 2 teaspoon salt
- 1/2-1 teaspoon ground pepper
- 1/2-1 teaspoon red chili powder/chili flakes
- 1/2 lb (450 gram) potato, peeled and thinly sliced
- 4 cup (1 liter) water/vegetable stock
- 1 lemon, zest and juice
- grated Parmesan cheese/nutritional yeast, to taste (**)
Instructions
- Preheat oven to 425 Fahrenheit (220 Celsius). Gently toss broccoli with 4 tablespoon of olive oil, and spread into a single layer in a baking sheet. I use a half-sheet pan and it is just the right size for a 2-lb broccoli florets. You may need to use two sheets if your baking sheet/pan is smaller.
- Roast the broccoli in the preheated oven until the broccoli starts to char. It should take around 20-25 minutes. Remove the slightly charred broccoli from the oven and we can start cooking our soup.
- Melt butter and the remaining 2 tablespoons of olive oil in a soup pot over medium heat. Sauté onion, garlic, salt, pepper, and red chili powder. Cook for about 5 minutes, or until the onion is translucent.
- Add thinly sliced potatoes and water. Bring to a boil, then cover and simmer for 10 minutes, or until the potatoes are soft.
- Add roasted broccoli, then cover and continue cooking for 10 minutes, or until the vegetable is soft.
- Use a blender (regular or immersion) and roughly puree the soup, leaving small chunks of vegetables for texture.
- Finally, stir in lemon juice and lemon zest, and finish with grated parmesan (or nutritional yeast), a drizzle of olive oil, and extra salt and pepper (if needed).
Notes
- (*) You can use the same amount of zucchini too.
- (**) Use nutritional yeast for a vegan-friendly and gluten-free soup.
Another great recipe by https://vforveggy.com.