Day 26 - broccoli soup

This soup turned out much better than expected, actually. I had so much veggies left from my past Saturday's market visit and thought it was high time to put them to good use. I'm surprised they survived this far, at all.

BROCCOLI SOUP
serves: 4

olive oil
1 onion
2 cloves garlic
1 small leek
1/2 head broccoli
2 medium potatoes
4 asparagus (optional)
water
salt, pepper

Wash the veggies and coarsly chop them. It doesn't need to look good, we'll blend everything at the end, just keep in mind that various veggies take different cooking times. So, either you chop them accordingly to bigger / smaller sizes or evenly, and you add them to the soup later. So, I usually opt for the second option.

In a cast-iron pan, heat the olive oil. Stir-fry onions, then add garlic and leek, stir-fry for a few minutes. Add potatoes & broccoli, cover with water (just enough to have veggies covered, when you decide to blend the soup you will preffer to have less water and add it to the blended mixture if neccessary, because once you blend it, you cannot remove the excess water anymore), season to taste and simmer on low heat about 15 minutes. When the potatoes turn slightly tender, throw in chopped asparagus and cook another 3-5 minutes, until they turn soft.

Remove from heat and blend with a hand-blender. Now, add water if your mixture is too thick & serve with some cream and croutons.