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Serves 6
20 minutes preparation time
45 minutes cooking time
1 large head of broccoli (about 8 cups of florets)
1 tablespoon olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and chopped
1 medium potato, peeled and diced
1 medium red bell pepper, cored, seeded, and diced
1 teaspoon dry mustard
1 teaspoon cumin
2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon pepper
Rinse the broccoli and cut off the stems as high up on the stalk as possible. Slice the stems across and dice them.
Heat the oil in a soup pot over medium heat and add the onion and garlic. Cook until the onion is soft, about 7 minutes. Add the potato, red pepper, and broccoli stems and saute for a minute or two. Add the mustard, cumin, salt and pepper and stir to combine. Cover the vegetables generously with water and bring to a simmer. Cook until all the vegetables are tender, about 15 minutes.
Puree the soup briefly with an immersion blender, just enough to thicken the soup. It should still be chunky. Add the broccoli florets and simmer until they are tender, but still bright green, 5 to 10 minutes depending on their size.
Serve immediately.