Ingredients:
- 2 tablespoons olive oil
- ½ onion, finely chopped
- 2 medium carrots, peeled and thinly sliced
- 1 stalk of celery, thinly sliced
- 1 clove of garlic, minced
- 2 tablespoons all-purpose flour
- 2 large potatoes, peeled and diced into small cubes
- 2 cups broccoli florets, cut into bite-sized pieces
- 2 to 3 cups vegetable broth (adjust based on desired thickness)
- 1 cup unsweetened almond milk
- ¼ teaspoon sweet paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Prepare the vegetables:
- Peel and finely chop the onion.
- Peel the carrots and slice them thinly.
- Clean the celery and slice thinly.
- Mince the garlic clove.
- Cook the base:
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onions, sliced carrots, sliced celery, and minced garlic to the pan.
- Sauté the vegetables for about 5-7 minutes until they are soft and the onions are translucent.
- Thicken the soup:
- Sprinkle the flour over the cooked vegetables and stir to coat.
- Cook for about 2 minutes, stirring constantly to prevent the flour from burning. This will help thicken the soup.
- Add potatoes and liquids:
- Add the diced potatoes to the saucepan.
- Pour in the vegetable broth and almond milk. Stir to combine.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pan.
- Let it simmer for 10-15 minutes, or until the potatoes are nearly tender.
- Cook the broccoli:
- Add the broccoli florets to the pan.
- Cook for an additional 5 minutes without the lid, until the broccoli is tender but still vibrant green.
- Season the soup:
- Stir in the sweet paprika.
- Season with salt and freshly ground black pepper to taste.
- Blend the soup:
- Remove about 2 cups of the soup with chunks of vegetables and set aside.
- Use an immersion blender or stand blender to puree the remaining soup in the pan until smooth.
- Final touches:
- Return the reserved chunks to the blended soup and stir well to distribute.
- Heat through, if needed.
- Serve:
- Ladle the soup into bowls.
- Optionally, garnish with a sprinkle of paprika or some fresh herbs like parsley or chives for added color and flavor.
Enjoy your homemade Loaded Broccoli Potato Soup! This warming dish is perfect for a chilly day and pairs wonderfully with crusty bread or a light salad.
