1 large onion, chopped 1
1 large clove garlic, finely chopped 1
1tsp ground cumin or coriander or curry powder 5ml
5 cups broccoli florets with peeled and chopped stalks 1.25L
1 1/2 cups diced peeled potatoes 375ml
3 cups chicken stock or vegetable stock 750ml
1 cup milk or light (10%) cream 250ml
1 tsp grated lemon zest 5ml
salt and pepper
2 tbsp chopped fresh chives or green onions 25ml
1. In a large saucepan, melt butter over medium heat. Add onion, garlic and cumin; cook, stirring, for 2 minutes or until softened. Add broccoli, potatoes and stock. Bring to a boil. Reduce heat, cover and simmer for 25 minutes or until vegetables are very tender. Let cool slightly.
2. In a food processor or blender, puree soup in batches until smooth. Return to saucepan; add milk and lemon zest. Season with salt and pepper to taste. Heat until piping hot; DO NOT BOIL. Ladle into bowls, sprinkle with chives and ENJOY!