Broccoli And Agria Potato Soup

Cream of broccoli soup is a favourite of mine. This recipe is a slimmed-down version with no cream. The addition of agria potatoes helps to thicken the soup, and when drizzled with cashew cream on top it’s simply delicious!

Arek from Garden For The People gave us a few heads of sweet-tasting organic broccoli the last time we saw him. It really made this soup along with the agria potatoes and their smooth creamy texture.

Broccoli And Agria Potato Soup

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, crushed

2 heads organic broccoli

1 agria potato, peeled and chopped

4 cups vegetable broth

handful of parsley

salt and pepper to taste

Directions

Heat the olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and vegetable broth. Bring to a boil, reduce heat, and a couple of tablespoons chopped parsley and simmer 15 minutes, until vegetables are tender. Add salt and pepper if necessary.

With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat.

Serve plain or drizzle with cashew cream or sour cream and a few sprigs of parsley and croutons, or a few dollops of pesto. If you’d like to make cashew cream this recipe is excellent. The ultimate cashew cream.