I am quite sorry there are no pictures of this, it wasn’t the most visually appealing soup I have made. However, despite its baby food green color it is pretty delicious! I was a bit unsure about the broccoli and rosemary combination, as I haven’t seen a recipe with it before, but I think the flavors played well off of each other. The motive behind this soup creation was: my new immersion blender came in the mail and I REALLY wanted to test it out so I threw random ingredients together!
- 1 bag organic broccoli florets
- 3 russet potatoes, peeled and diced
- 1 onion, diced
- 1 carrot, diced
- 4-6 cups broth depending on how thick you want the soup
- Rosemary and other seasonings to taste
- 1 small log goat cheese
In a large pot, saute onions and carrots in a little bit of oil until the onions are translucent. Add broth and potatoes, bring to a boil. Let cook until the potatoes are tender. Add broccoli florets and seasoning, let cook another 5 minutes or so. Remove from heat, add cheese and blend with an immersion blender (or a regular one!) until smooth and creamy. Add more seasoning to taste.