A lovely, healthy soup with the goodness of lots of vegetables. I can eat soup every day and never tire of it. This one comes together quickly and with some bread, and/or a salad, is a full meal. I use frozen broccoli when fresh is expensive, and find no difference in the soup. The carrots mellow and sweeten the broccoli a little.
Broccoli Soup
1 Tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, coarsely chopped
2 medium carrots, diced
500 grams (1 pound) of broccoli, fresh or frozen
4-6 cups chicken stock
salt and pepper to taste
crumbled blue cheese for serving, if desired
Heat the olive oil in a soup pot, gentle saute the onion and garlic until tender. Add the carrots, broccoli, and chicken stock. Bring to a simmer and cook until all the vegetables are tender, 20-30 minutes. Use an immersion blender to puree the mixture, then season to taste.