Broccoli Soup

As with all meals that begin with, "What can I make with ____," the measurements below are approximate, and infinitely substitutable. This soup can be vegan, vegetarian (with the addition of some Parmesan or cheddar cheese), or it can make a bacon lover happy. You choose. (I happen to like bacon.)

Creamless Cream of Broccoli Soup
serves 3-4

1-2 tablespoons olive oil
1/2 onion, diced
1 pound broccoli crowns, diced
1 fist-sized potato, diced
2 cups vegetable or chicken broth
2 cloves garlic, sliced
1/2 teaspoon salt
pepper to taste
6 ounces bacon, diced (optional)

Fry bacon in skillet over medium heat until crispy. Remove bacon from pan and drain on paper towel covered plate. Set aside.

While the bacon is cooking, heat oil in a medium saucepan over medium heat. Add onion and saute until onion turns translucent, 5-8 minutes. Add diced broccoli and potatoes, stir to thoroughly coat with oil and mix in onions, and cook for 2 or 3 minutes. Broccoli will begin to turn bright green. Stir in broth, garlic, and salt. Partially cover and bring to a boil. Reduce heat to low and simmer until broccoli and potatoes are tender, 10-15 minutes.

When vegetables are tender, use a blender to puree soup. Return soup to pot add pepper. Taste to correct seasoning and reheat if necessary. Serve immediately with bacon (or cheese) sprinkled on top.