Ingredients
Method
- Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onions and sauté until translucent,about 2–3 minutes.
- Add vegetables: Toss in the chopped broccoli and cubed potato. Stir to coat with oil and aromatics.
- Pour in broth & season: Add vegetable broth, salt, black pepper, and nutmeg. Bring to a gentle boil.
- Simmer & soften: Reduce heat, cover, and simmer for 10–12 minutes, or until broccoli and potatoes are fork-tender.
- Blend until smooth: Use an immersion blender directly in the pot, or transfer (carefully) to a high-speed blender.
- Adjust texture & enrich: Stir in coconut milk or yogurt for a rich, creamy finish. Adjust seasoning to taste.
Notes
- Speed Is Flavor’s Ally—Not Its Enemy: This soup thrives on momentum. Each step, from the sauté to the final blend, is built to respect your time without sacrificing depth. When broccoli hits the pot, you’re not just softening florets,you’re unlocking chlorophyll-rich earthiness. Let it steam, not drown.
- Aromatics Are Your Opening Statement: Onion is your warmth, garlic is your whisper. Start slow,let the onion sweat into sweetness. Then garlic joins the stage, only for a minute, to release its oils,not to brown. Timing here isn’t a step, it’s your silent seasoning.
- Texture Isn’t an Accident, It’s an Outcome: Blending is where skill replaces shortcuts. You’re not aiming for a baby-food purée,you’re crafting a clean, creamy mouthfeel with character. Pulse in rhythm. Let a few flecks of green survive,it shows it’s handmade, not machine-born.
- Cream Is the Curtain Call, Not the Headliner: A swirl of coconut milk or yogurt at the end isn’t just for richness,it rounds the profile, tames the salt, and elevates the finish. Use just enough to hint, not to hide.
- Citrus Doesn’t Compete—It Completes: A splash of lemon or apple cider vinegar added just before serving brings the soup to life. It’s your final note,a quiet zing that lingers, lifting every spoonful from simple to special.