Green Goddess Soup
 
Prep time
Cook time
Total time
 
If you have extra time it’s easy to add another layer of flavor to this simple fall soup, roast the potatoes. You could go an extra step by roasting the broccoli, it might change the color but playing with recipes can be rewarding.
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Serves: 6-8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cups (6 ounces) chopped leeks, white and light green parts
  • 1 medium (6 ounces) sweet onion, peeled and chopped
  • ½ cup (1/2 ounce) chopped shallots
  • 2 tablespoons chopped fresh garlic
  • 1 (8 ounces) medium potato, peeled and cut into 1-inch cubes
  • 4 cups low-sodium broth (gluten-free and vegan optional)
  • ¾ teaspoon dried lemon pepper blend
  • ½ teaspoon rosemary powder
  • ¼ teaspoon dried thyme
  • 6-7 cups (12 ounces) broccoli florets
  • Sea salt and freshly cracked pepper to taste
Instructions
  1. Sauté the leeks in the olive oil until translucent. Add the onions, shallots and garlic. Sauté until tender.
  2. Add the potatoes, broth, lemon pepper, rosemary and thyme. Bring to a boil, cover and reduce to low simmer. Cook for 10 minutes or until the potatoes have softened.
  3. Add the broccoli and cook until just tender (to keep the color bright), 6-8 minutes. Remove from heat.
  4. Using a stick blender or blender, puree until smooth. Be careful not to burn yourself.
  5. Serve topped with bread crumbs or shredded cheese (non-vegan option).
Recipe by phoebe's pure food at https://www.phoebespurefood.com/green-goddess-soup/