Broccoli-Potato Soup

from Veganomicon, the Ultimate Vegan Cookbook

submitted by Dick & Marilyn Lonergan

serves 6

2 tablespoons olive oil

1 medium onion, cut in ¼-inch dice

3 garlic cloves, minced

1 teaspoon dried tarragon

½ teaspoon salt (or to taste)

4 cups low-salt organic vegetable broth or chicken stock

1½ to 2 pounds russet potatoes, peeled and cut into 1-inch cubes

3 to 4 cups broccoli, with stems sliced thinly and tops in small florets

Heat a soup pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for 1 minute more. Pour in the stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 more minutes. Add the broccoli and cook for 15 more minutes.

Use an immersion blender to blend the soup; the original recipe liked to keep it chunky with lots of whole potato chunks, only blending one-third of the soup. I didn’t. Smooth was fine.

Let the soup sit for about 10 minutes to let the flavors meld. Serve.

This recipe is from the amazing cookbook, Veganomicon. The original recipe calls for dill and mint, but I didn’t have any. It is a very good start to a Mediterranean meal.