Author Notes
Once upon a time there was a local restaurant near my office that served an amazing Broccoli and Carrot soup. I decided to make my own which wound up being a great call since the restaurant lasted only a few months. —AmandaE
Ingredients
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1 tablespoon
EVOO
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4
cloves garlic, halved
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1
white onion, chopped
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3 cups
vegetable stock
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1 cup
water
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1 pound
baby carrots, halved
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4 cups
broccoli florets
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1/2 cup
feta cheese crumbles
Directions
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Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook until they are translucent, about 5minutes.
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Add the vegetable stock and water and turn the heat to medium-high. Bring mixture to a boil, then cover turn heat to low and simmer for 10minutes.
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Add the carrots and cook for another 15minutes, stirring occasionally. Then add the brocolli and cook for 10minutes, or until the carrots are soft.
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Using a hand immersion blender, blend the mixture until most of the vegetables have been pureed. If using a regular blender, spoon the mixture and blend. Add the feta cheese and stir well.
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Season to taste with salt and pepper. Once the cheese has fully melted serve with crusty italian bread and ENJOY!
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