Creamy Broccoli and Potato Soup

This Creamy Broccoli and Potato Soup is a comforting and delicious meal that's perfect for a cold winter night. The soup is made with a base of potatoes, vegetable broth, and broccoli, and it's thickened with coconut milk for a rich and creamy flavor. The soup is seasoned with salt and pepper to taste, and it's garnished with fresh parsley for a pop of color and freshness.

The origins of Creamy Broccoli and Potato Soup are shrouded in mystery, but it's thought to have originated in the United States in the early 1900s. The soup was likely created as a way to use up leftover potatoes and broccoli, and it quickly became a popular dish for families on a budget. Over the years, the soup has evolved to include a variety of ingredients, including onions, garlic, carrots, and celery. However, the basic ingredients of potatoes, broccoli, and vegetable broth remain the same.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 head of broccoli, chopped
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the potatoes and vegetable broth, and bring to a boil.
4. Reduce heat and simmer until the potatoes are tender.
5. Add the chopped broccoli and cook until tender.
6. Using an immersion blender, blend the soup until smooth.
7. Stir in the coconut milk and season with salt and pepper.
8. Serve hot, garnished with fresh parsley.

Why It Works

• The combination of potatoes and broccoli creates a thick and creamy base for the soup.
• Coconut milk adds a rich and flavorful creaminess to the soup.
• Salt and pepper help to season the soup and bring out the flavor of the other ingredients.
• Fresh parsley adds a pop of color and freshness to the soup.