Light with simple flavors, this makes the perfect lunch after a day of heavy holiday food. If you don’t mind a little dairy, sprinkle some freshly grated parmesan on top for an extra zing.
1 tbsp vegetable oil
1 large onion, diced
4 garlic cloves, minced
2 (10 oz) packages frozen broccoli, thawed
1 large potato, peeled and cubed
4 C vegetable broth
salt and fresh ground black pepper
Heat oil in a large saucepan over medium heat and saute garlic and onion for several minutes. Add in the broccoli, potato, and broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until all the vegetables are tender.
Ladle soup into a blender and puree (or use a stick blender while soup is still in the pan), then reheat in saucepan. Sprinkle salt & pepper on top of each bowl of soup and serve.