Creamy Broccoli and Potato Soup

下ごしらえ

材料

作り方

手順

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   約1 分

2. 2

   Add the chopped onion and sauté for about 5 minutes until it has softened and become translucent.

   約5 分

   調理のヒント： Don't let the onion brown, as this will affect the final color of the soup.

3. 3

   Stir in the minced garlic and bay leaf, cooking for one more minute until fragrant.

   約1 分

4. 4

   Add the chopped broccoli, diced potato, and vegetable broth to the pot.

   約1 分

   調理のヒント： Make sure to use both the broccoli florets and the peeled, chopped stems for maximum flavor and less waste.

5. 5

   Increase the heat to bring the soup to a boil, then immediately reduce to a gentle simmer.

   約3 分

6. 6

   Cover the pot and cook for 10-12 minutes, or until the potato and broccoli are very tender when pierced with a fork.

   約12 分

   調理のヒント： Keeping the broccoli bright green is less important than making sure the vegetables are soft enough to blend smoothly.

7. 7

   Remove the pot from the heat and discard the bay leaf.

   約1 分

   調理のヒント： It's important to remove the bay leaf before blending as it has a strong flavor and will not blend well.

8. 8

   Allow the soup to cool slightly for a few minutes to prevent steam from building up pressure in the blender.

   約5 分

9. 9

   Use an immersion blender to puree the soup directly in the pot until it reaches a smooth, creamy consistency.

   約2 分

   調理のヒント： Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return it to the pot.

10. 10

    Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.

    約1 分

    調理のヒント： The lemon juice brightens the flavor of the broccoli, so don't skip it.

11. 11

    Ladle the hot soup into bowls and serve immediately, with an optional dollop of dairy-free yogurt for garnish.

    約1 分