- 2 tsp olive oil or water
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1.5 pounds potatoes, 1/2 inch cubed (about 5 medium potatoes) (I like golden or red potatoes for this recipe.)
- 5 cups vegetable stock
- 1 pound broccoli stems & florets, chopped (about 2 heads)
- 1 tsp Himalayan pink salt (optional)
In a large sauce pot, saute onions and garlic with water or 2 tsp olive oil.
Add vegetable stock & potatoes. Simmer for about 20 minutes until potatoes start to soften.
Add broccoli. Continue to simmer until the broccoli is soft.
Serve chunky or pureed. For a pureed soup, use an immersion blender or transfer to a blender & blend until smooth.