How To: Make Lightened Broccoli and Potato Soup

Make Lightened Broccoli and Potato Soup


  • 2½ tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • ½ medium onion, chopped
  • 1¾ teaspoons sea or kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 pounds broccoli, stems cut into ½-inch pieces, florets separated
  • 1 pound potatoes, peeled and cut into ½-inch pieces
  • 3 tablespoons sherry
  • 4 cups vegetable stock, hot
  • ¾ teaspoon lemon zest
  • 3 tablespoons grated Parmesan


  1. Add olive oil to large saucepan and heat over low heat. Then add the garlic, onion, and a pinch of salt and pepper to saucepan and saute until soft (usually about 8-10 minutes).
  2. Raise heat to medium, then adding the broccoli stems, potatoes, and another pinch of salt and pepper. Saute these for 2-3 minutes before adding sherry. The sherry should cook so that it is almost evaporated, then add the stock and bring to a boil.
  3. Once stock has boiled, reduce heat to medium-low and add in the florets, lemon zest, parmesan, and whatever salt and pepper is left. Let saucepan simmer until vegetables are tender.
  4. Use the Cuisinart® Cordless Hand Blender with an up and down motion, blend ingredients until they are smoothly combined. Adjust seasonings according to taste. (If soup is too thick, add more stock to lighten the consistency.)

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