Ingredients
8 Servings
2 tablespoons butter (Kerrygold butter)
2 onion, chopped
8 cloves garlic, minced
4 pounds organic broccoli
2 1/2 pounds boiling potatoes, organic (about 7), peeled and cut into 1/2-inch cubes
8 cups canned low-sodium organic vegetable broth
3 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 cup grated Parmesan (optional)
1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the garlic, broccoli, potatoes, vegetable broth, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 30 minutes.
3. Using a hand blender or food processor, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer.
4. Stir the grated Parmesan into the soup, and serve (leave out the parmesan for a vegan option).