Makes six servings.
- 1 medium-size onion, diced small
- 1-2 tsp olive oil
- 4 cloves garlic
- 1 tsp dried rosemary
- several pinches of freshly ground black pepper
- 1/2 tsp salt
- 1 pound Yukon Gold potatoes, cut into 1/2 inch chunks (no need to peel)
- 1/2 pound parsnips, peeled and cut into slightly less then 1/2 inch chunks
- 5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- Preheat a 4-quart pot over medium heat. Saute the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper and salt and cook for a minute more.
- Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower heat and let simmer for 10 minutes.
- Add the broccoli and cook for 20 more minutes.
- Add the almond milk and heat through.
- Use an immersion blender to blend about half the soup, keeping it a bit chunky. If you do not have an immersion blender (get one!), then transfer about half the soup to a blender and puree, then add it back to the soup. If you’re using a blender, be careful not to let the steam build up while you blend.
- Taste for salt and seasoning, and serve.
Recipe from Isa Chandra Moskowitz’s Appetite for Reduction.