Potato soup with broccoli florets

Ingredients for 4 servings:

• 1 kg potatoes
• 3 m.-large carrot(s)
• 500 g broccoli
• 3 small onions
• 2 cloves garlic
• e.g. vegetable broth, granulated (ready-made product or homemade)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan, GAT-compliant, alkaline

Cut really small florets from the broccoli; please don’t throw away the stalks. Cook the broccoli florets in water until al dente, collect the cooking liquid, and keep the florets warm. Clean the stalks and place them in a medium-sized soup pot. Peel the potatoes and carrots, cut them into cubes or similar, and add them to the soup pot with the stalks. Clean and chop the onions and garlic cloves, and add them. Pour in the stock and water (I used about 1 liter in total). Sprinkle in granulated broth according to the amount of liquid, bring everything to a boil, and simmer over low heat. Finally, puree. Ladle the potato soup into bowls and scatter the florets on top as garnish. The soup turned out to be nice and creamy, which I personally love. If you play around with the amount of liquid, you can adjust it to your liking.