Creamy Broccoli Potato Soup

Sounds gross right? Like something your grandma would make you eat. But this creamy vegetarian soup will not leave you missing the cream, only the calories. A whole head of broccoli, 1 pound of potatoes, 2 celery stalks, and 1 onion are packed into this little guy. Oscar AND my husband liked it..... %100 on the night :)

Broccoli Potato Soup
1 large yellow onion
1 pound of small red or yellow potatoes
1 head of broccoli
2 stalks celery
2 cloves garlic, minced
3 cups vegetable broth
1 tablespoon olive oil
1/2 cup plain yogurt
2 cups water
2 teaspoons sea salt
1 teaspoon pepper

Peel and slice onion into even rounds, then halve. In a large pot heat olive oil over medium heat, add onions and sauté until they begin to brown. Reduce heat to low, stirring occasionally for 30-45 minutes until translucent and golden brown. 

While onions are caramelizing chop potatoes into fourths, break apart broccoli head into 1 inch pieces, and roughly chop celery. 

Once onions are caramelized add garlic, potatoes and vegetable broth. Bring to a boil and cook until potatoes are tender. Next and celery and broccoli, add 2 cups of water, or enough to cover broccoli.  Cook for 5-7 minutes until tender. 

Season with salt and pepper to taste. Pour mixture into blender. This may take a few batches, depending on how big your blender is.

Blend on high until soup is smooth with no chunks. Return to pot and add plain yogurt, stirring to combine.  Now you can taste and season more if you would like. Curry powder or garlic salt both work really well. 

Serve with crunchy croutons and fresh cut chives! 

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