Cream of broccoli soup

Just have to eat broccoli sometimes.

Recipe by Gray Apron
time: 10 min preparation + 20 min cooking

ingredients

• 560 g (1 1/4 lb) broccoli, cut into medium flowers
• 340 g (3/4 lb) (2 medium bulbs) potatoes, peeled and diced
• 3 Tablespoons olive oil
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 small parsnip, chopped
• 100 g (3.5 oz) celery root, chopped
• 1 l (4 1/2 cups) boiling water with 1 teaspoon salt
• salt, pepper and nutmeg to taste

instructions

1. In a large pot, heat oil on medium heat. Add onion, carrot, parsnip, celery.  Sauté for 10 min. Add a couple of pinches of salt and nutmeg half way through the process. 
2. Add potatoes and broccoli. Sauté for 5 minutes. 
3. Add boiling, salted water and cook on low heat for 20 minutes. 
4. Blend the soup till creamy. Adjust seasoning.

notes

• very nice, there is no bad-cabbage taste; 
• it tastes like vegetables and not just broccoli;
• the thickness is just right;
• if I eat a soup, it better be thick; 
• we had the soup for lunch with cherry tomato focaccia on the side.