Broccoli-Potato Soup with Fresh Herbs
The fresh mint and dill in this soup really make the dish. This is bound to be a family favorite! This recipe originally found in Veganomican, The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz and Terry Hope Romero.
Ingredients
2 tbsp olive oil
1 medium onion, cut into ¼ in pieces
3 cloves garlic, minced
½ teaspoon dried tarragon
several pinches of fresh ground black pepper
1 tsp salt
6 cups veggie stock
2 pounds potatoes, cut into ½ in chunks
4 cups chopped broccoli (about 1 large bunch)
¼ cup fresh dill, chopped
¼ cup fresh mint, chopped
Preparation
Heat a soup pot over medium heat and sauteé the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt and cook for another minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil.
Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Pureé about 1/3 of the soup in a blender or food processor, and return to pot. Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld.
