Yesterday I gave my heart to beets. Today I want to give my heart (and soul) to potatoes and broccoli. They deserve a little love as well.
You see these huge bins? Not only do they make a great place to take a break, but they make a wonderful home for a ton of potatoes.
When Taylor and I were farming at Hutchins Farm we would harvest potatoes all afternoon in the Fall. The worst part about digging for potatoes is that it is back breaking the WHOLE time. Hours spent in the direct sun lifting heavy bucket after heavy bucket of potatoes can really make a girl cranky. I used to curse potatoes every time we had to harvest them. My back and hamstrings will never be the same again!
However, once dinnertime came rolling around all would be forgiven. There really isn’t anything better than a fresh potato straight from the ground. It only took one bite for me to forget all of my aches and pains.
When you pair fresh potatoes with freshly picked broccoli amazing things can happen.
The soup recipe below may not have freshly picked potatoes or broccoli in it, but the local grocery store I purchased my goods at is the next best thing.
This soup is definitely not photogenic, but it is SO stinking tasty and simple that I could not resist going back for a second helping. Sometimes ugly things need a second chance!
Grab a soup spoon, blast your favorite Pandora music station, and dig in. Potato broccoli soup to the rescue.
Here is what ya need: (serves 4-6)
1 tbs olive oil
4 cloves of garlic, minced (if you don’t LOVE garlic, use 2-3 cloves)
1 yellow onion, diced
2 heads of broccoli, chopped into bite size florets
1 large baking potato, (or 2 small) cut into 1/4 inch pieces
about 4 cups veggie stock
1 tsp paprika
salt and pepper to taste
crushed red pepper flakes to taste
a drizzle of balsamic to garnish
In a large soup pan heat the olive oil over medium heat. Add the onion. Cook for about 5 minutes stirring occasionally. Add the garlic. Cook for about 3 more minutes stirring often. Add the potato, broccoli and paprika. Cook for 1 minute. Add the veggie stock. Bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes. With an immersion blender or regular blender puree the soup. Add salt and pepper to taste. Taste test and add anymore seasonings if you need. Serve warm with a sprinkle of crushed red pepper flakes and a drizzle of balsamic vinegar.