Broccoli and onion soup is one of my classic Autumn (Fall)-Winter comfort food I love preparing with vegetables from my garden. If you don’t believe this makes a difference, I recommend you give it a try. Vegetables grown without any pesticides have a mild taste and a delicate texture, completely different to those sold in supermarkets. That is why even a simple thick soup like this is just great with the only addition of high quality olive oil. Broccoli is perfect for soups like these, although cauliflowers can also be alternated or added to this recipe, if desired.
300 g (11 oz) fresh seasonal broccoli
2 onions (1 if large)
400 ml (14 fl oz) water
Pinch of sea salt
3 tbsp Extra virgin olive oil
White pepper, to taste (optional)
2 slices rustic bread
- Clean the broccoli, removing the hardest parts, and cut into small pieces.
- Peel the onion and cut into chunks.
- Peel the potatoes and then cook all the vegetables in a large pot of salted water for about 30 minutes.
- When cooked, leave to cool and blend until the consistency is more or less creamy, according to taste. Put on the heat again for about 5 minutes.
- Season with a little olive oil and, if desired, white pepper.
- Serve immediately with rustic bread.
Recipe from The Vegetarian Italian Kitchen