# What You’ll Need:
→ Vegetables
01 - 1.1 lbs broccoli florets, fresh or frozen
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 4 cups vegetable broth
07 - 1/2 cup heavy cream or plant-based cream
→ Seasonings
08 - 2 tablespoons olive oil or unsalted butter
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper
11 - Pinch of ground nutmeg
→ Garnish
12 - Extra cream, croutons, or chopped chives for serving
# How-To Steps:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
02 - Add diced potato and carrot to the pot. Cook for another 3 minutes, stirring occasionally to begin softening.
03 - Add broccoli florets and pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes until all vegetables are completely tender.
04 - Remove from heat. Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, transfer in batches to a standard blender, blending carefully with hot liquids.
05 - Stir in heavy cream. Add salt, pepper, and nutmeg, tasting and adjusting seasoning as needed.
06 - Reheat gently if necessary. Serve hot in bowls, garnished with extra cream swirl, croutons, or chopped chives if desired.
