I love the bright emerald green of lightly steamed broccoli. I'm always disappointed when broccoli soup turns out a flat, ugly, grey-green. To brighten up the soup again, I blend it with a large handful of parsley or spinach. Don't use too much as it will affect the taste of the final soup.
To create a silky texture, I used the same technique I shared in my recipe for Velvety Sweet Potato Soup with Pesto Swirl where I let the potatoes sit, covered, without heating, in the boiled water for 20 minutes before continuing with the recipe. I really enjoy the beautiful, smooth soup that results from this simple step. If you are in a hurry or you want a thicker texture, go ahead and skip this step. Add the broccoli with the potatoes and water, and continue with the recipe. Either way, this soup is sure to please.
1 large or 2 small leeks, white and light green parts, coarsely chopped
1 cup diced celery, about 3 stalks
1 cup diced carrots, about 2 medium carrots
2 cloves minced garlic
4 cups cubed red potatoes, about 3 medium or 4 small potatoes
6 cups diced broccoli, 1 large or 2 small heads
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons dried thyme, leaves or powder
6 cups water
a large handful or parsley or spinach
salt and pepper to taste
To your health and happiness,
Beans and Rice