Bistro Broccoli Chowder - Appetite for Reduction

1 medium-size onion, diced small
4 cloves garlic
1 teaspoon dried rosemary
Several pinches of freshly ground black pepper
1/2 teaspoon salt
1 pound Yukon Gold potatoes, cut into 1/2-inch chunks (no need to peel)
1/2 pound parsnips, peeled and cut into slightly less than
1/2-inch chunks
5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets
4 cups vegetable broth
1 cup unsweetened almond milk

Preheat a 4-quart pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper, and salt, and cook for a minute more. Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower the heat and let simmer for 10 minutes. Add the broccoli and cook for 20 more minutes.

Add the almond milk and heat through. Use an immersion blender to blend about half the soup, keeping it a bit chunky. If you don’t have an immersion blender (get one!), then transfer about half of the soup to a blender and puree, then add it back to the soup. If you’re using a blender, be careful not to let the steam build up while you blend.

Taste for salt and seasoning, and serve.


Number of Servings: 6

Recipe submitted by SparkPeople user ALLYMALICK.