Roasted Broccoli and Potato Soup
April has been a cold, wet, and dreary month so far and despite the respite this weekend, I’m still cold. A storm came through a few nights ago and left almost a foot of snow in some parts of the state, knocking out power for thousands. While it did make for some great photos down in my part of Maine, cold weather is getting old and I’m getting restless.
Maine is under a stay-at-home order for the next month, just like the rest of the country. Anthony and I are taking it very seriously by limiting our trips to the grocery store and not venturing out too often. We do, however, still go for walks and hikes and bike rides. I have to get out of the house once a day so I’ve been taking a daily drive along the coast.
Despite all this, Anthony and I are keeping our spirits up. We celebrated a friend’s birthday yesterday in a drive-by parade, took a sunset walk through the woods, and have been finding joy in the little things. Whether videos or our niece and nephew, little pots of flowers on our steps, or the time to just sit together and be mindful, we are finding ways to keep ourselves together and positive.
One thing I am grateful for in this cold weather is this soup. It is my attempt at recreating a broccoli-potato soup we had many years ago at a restaurant that is now gone. I’ve dreamed of this soup since we had it and I think I’ve come as close I can at recreating it. The best part? It takes just 30 minutes from start to finish and is so easy. The roasted broccoli gives the soup some added depth of flavor that is hard to beat. I love it and froze half of this batch for another rainy day.
Roasted Broccoli and Potato Soup
Ingredients
4 cups chopped broccoli
3 cups chopped potatoes
2 tablespoons olive oil, divided
2 onions, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic
1 bunch parsley, roughly chopped
3 cups chicken stock
1 teaspoon thyme
1/2 cup heavy cream
1/2 cup greek yogurt
Directions
Preheat the oven to 400.
Toss the broccoli and potatoes with two tablespoons of olive oil, salt, and pepper and roast 20 - 25 minutes or until tender.
While the broccoli and potatoes cook, heat the remaining olive oil over medium heat in a large pot. Add the onions, carrot, celery, and garlic. Add a pinch of salt and cook until tender, about 10-12 minutes. Add the chicken stock, broccoli, potatoes, parsley, and thyme and stir.
Working in batches, blend the soup until it is smooth. Pour the soup back into the pot and stir in the heavy cream and yogurt. Bring to a gentle simmer and serve with crusty bread and freshly grated parmesan cheese.
