A simple soup that nourishes the body and soul.
During the winter months in San Diego, when the weather at night can dip into the 40’s (sometimes 30’s!), I find myself craving soup time and time again. In the past seven days, I seriously made three different types of soup and two batches of stock. This Broccoli and Potato Soup was my favorite of the three, and surprisingly, the healthiest as well!
The recipe starts with crisp stalks of organic broccoli. I am making the organic distinction here, because the main flavor of this soup comes from the broccoli, so it’s got to be top notch. That means organic and preferably local. Two pounds of said broccoli get divided and cooked two different ways. The first pound is tossed with olive oil and salt, then roasted until tender, caramelized and aromatic. The second pound is simply added to the soup raw. This split treatment results in the most wonderful depth of flavor (with minimal added effort!). Deep savory notes from the roasted broccoli, and fresh, grassy notes from the raw broccoli. Continue reading for the recipe.