Roasted Broccoli Soup

Ingredients:

Olive oil

2 medium-sized broccoli crowns, chopped into florets and with stems chopped

 ½ teaspoon salt, plus more to taste

¼ teaspoon pepper, plus more to taste

3 garlic cloves, chopped

1 yellow onion, roughly chopped

1 teaspoon dried thyme

2 medium russet potatoes, diced

7 cups vegetable broth

(enough for 4)

Method:

Toss broccoli, salt, and pepper in olive oil, in a baking dish. Bake at 250°C for 10 minutes.

Stir broccoli and cook for another 10 minutes. Remove from oven.

While the broccoli is cooking, fry the garlic, onion, and thyme in a large pot with more olive oil. Cook until the onions have just softened.

Add the potatoes to the large pot and toss to coat.

Immediately add the broth to the large pot. Bring to a boil and simmer until potatoes are fork tender.

Add the roasted broccoli to the onion-broth mixture. Remove from heat.

Blend the soup until smooth.

Add salt and pepper to taste.