Here goes the recipe..
Ingredients (Serves two)
2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, minced
1 medium sized potato, peeled and diced
Pinch dried thyme leaves
Mint few leaves washed and chopped
1/2 teaspoon kosher salt, plus more as needed
3 cups Vegetable broth, can be replaced by water
Broccoli florets 3 cups
2 to 4 tablespoons cream or half-and-half, optional
Freshly ground black pepper
Optional toppings: shaved Parmesan, shredded cheddar
Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, mint, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
Garnish with fresh mint leaves..Serve with optional toppings and warm breadsticks..
Sending this to AWED American hosted by Dhivya
Sending this to Healthy Inspirations Event - Soups