¼ cup Extra Virgin Olive Oil
1 medium sized onion
2 to 3 stocks of celery chopped
3 cloves of garlic
Salt and pepper – to taste.
¼ cup of chopped fresh parsley
¼ to 1/2 teaspoon of chili powder
2 medium sized russet potatoes – this is what adds the bulk of creaminess to this soup.
3 cups of vegetable or chicken stock – You can use the vegetable stock to keep this soup vegetarian.
Water as needed
2 butches of broccoli florets
1 and ½ cups of light cream. If you do not have light cream in hand you can use whole milk.
In a large pot add the olive oil, garlic, onions, minced celery, add some salt and pepper and sauté for a few minutes, until the onions are soft and translucent. Then add the chopped potatoes, parsley, chili powder and mix well to combine. Add the vegetable stock and water. Bring to a simmer. Add the broccoli and stir to combine. Turn the heat down to low, cover and continue to simmer for about 10-15 minutes, until the broccoli and potatoes are soft.
If the ingredients that you added are finely chopped you could leave the soup as is or you could either puree the soup directly in the pot using an immersion blender, or transfer the soup carefully into a blender or food processor and puree, and add it back into the pot.
If using a blender, you might need to do this in a few batches. I do have an immersion blender and the whole process becomes way easier and faster.
Stir in the light cream and continue to cook the soup on low heat for 2-3 more minutes. Add some salt and pepper to taste.
For serving, I like to add croutons and parmesan cheese on top.