Vegan MoFo Day 27: Broccoli-Potato Soup with Fresh Herbs

This recipe is from the amazing cookbook, Veganomicon. If you don't have this book, I feel very sorry for you, because your life is incomplete. Seriously though, get it. The recipe calls for dill and mint, but you can substitute any fresh herbs or leave them out altogether.  

Broccoli-Potato Soup with Fresh Herbs

2 tbsp Olive Oil
1 Onion, Medium - Cooked
3 Garlic Clove
1/2 tsp Tarragon, Dried
1/2 tsp Ground Black Pepper
1 tsp Salt
6 cups Organic Vegetable Broth
2 lb Potato, Fresh Raw
4 cups Broccoli
1/4 cup Dill Weed, Fresh
1/4 cup Fresh Mint

Heat a soup pot over medium heat. Satué the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 more minutes. Add the broccoli and cook for 15 more minutes.

Use an immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. If you don't have an immersion blender (get one!), transfer about one third of the soup to a blender of food processor and purée, then add it back to the rest of the soup.

Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld. Serve!