2 bunches of broccoli, cleaned and chopped
1 onion, sliced
2 cloves garlic, minced
1/4 cup of green onions, chopped
2 medium Irish potatoes, cubed
5 cups of vegetable stock
1 tblsp olive oil
1/4 tblsp coarse salt
1/4 tblsp fresh ground black pepper
1/4 tblsp cayenne pepper
1/4 tblsp basil
1/4 tblsp oregano
green onions (garnish)
1 loaf of bread (serve with soup)
Heat oil in a large soup pot over medium heat, add onions and garlic and saute until translucent (5-10 minutes). Add salt, pepper, cayenne and herbs, then add the vegetable stock and potatoes. Bring to a quick boil, then reduce heat and simmer until potatoes are tender (about 10-15 minutes). Add chopped broccoli and simmer until broccoli is tender (about another 10-15 minutes). For a smoother consistency, you can mash it up with a spoon or puree the mixture in a food processor. Serve hot topped with green onions and drizzled olive oil with a side of toasted bread.
This soup gets its creaminess from the potato instead of cream or butter. These ingredients may be added for a thicker soup.
Basil is helpful with inflammation, works to help oxidize the blood, and contains antibacterial properties. Oregano is also an antioxidant and a powerful antimicrobial herb. Use the two together for maximum effect!
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