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Broccoli and Potato Soup


  • 3 tablespoons Olive Oil

  • 3 Onions peeled and chopped

  • 2 Cloves Garlic peeled and chopped

  • 6 cups chicken stock or vegetable stock or water

  • 2 large Potatoes peeled and grated

  • 1 head Broccoli stems cut into chunks and florets reserved

  • Salt & Pepper

  • A large pinch of Nutmeg

  • 1 cup grated cheddar cheese


  • 1.

    Place a 4 quart pot over medium-high heat and add oil.

  • 2.

    When it's hot, add onions and sauté until they have softened.

  • 3.

    Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.

  • 4.

    Season with salt and pepper and simmer until they are tender and potatoes have broken down.

  • 5.

    Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.

  • 6.

    Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.

  • 7.

    Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.

  • 8.

    Serve hot.

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