In a large saucepan, heat oil over low heat. Add onion and garlic, cook for about 5-10 minutes, stirring frequently, until tender. Add broccoli, potatoes, water, and broth to saucepan. Simmer until vegetables are tender, about 15 minutes.
Strain soup, reserving liquid. In a blender, process broccoli mixture until smooth. Return broccoli mixture and reserved liquid to pan. Stir in milk, dill, and pepper. Bring to a boil over medium heat. Ladle soup into bowls and enjoy.
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Creamy Broccoli Soup
Serves 6
Ingredients:
1 bunch broccoli, chopped
1 1/2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 russet potatoes, peeled and cubed
2 cups water
1 can vegetable broth, 15 oz.
2 cups milk
1/2 teaspoon dried dill
1/4 teaspoon ground black pepper
Directions:
In a large saucepan, heat oil over low heat. Add onion and garlic, cook for about 5-10 minutes, stirring frequently, until tender. Add broccoli, potatoes, water, and broth to saucepan. Simmer until vegetables are tender, about 15 minutes.
Strain soup, reserving liquid. In a blender, process broccoli mixture until smooth. Return broccoli mixture and reserved liquid to pan. Stir in milk, dill, and pepper. Bring to a boil over medium heat. Ladle soup into bowls and enjoy.
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