Prep Time: 20 minutes
Cook Time: 20 minutes
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
Sea salt, to taste
2 cloves garlic, chopped
2 cups Yukon gold potato, peeled and diced
6 ½ cups organic stock
¾ pounds broccoli
3 shavings of nutmeg
½ teaspoons lemon juice
Heat olive oil in sauté pan over medium heat. Add onion and salt and sauté until golden, about 5 minutes. Add garlic, potato3s, and ¼ teaspoon salt and continue to sauté for about 7 minutes until potatoes begin to get tender. If pan gets dry, add more broth.
Reduce heat to medium-low and cook until the liquid is reduced by half.
Meanwhile, cut broccoli florets and stems. Add broccoli, cook and cover until broccoli is bright green and tender, about 3 minutes.
Remove from heat.
Pour 2 cups of broth into a blender, add 1/2 of the broccoli mixture, and blend until smooth.
Transfer to a stock pot over low heat. Repeat process. Stir in nutmeg and lemon juice.
Serve with parsley and mint.
Calories: 155; Total Fat: 5g; Carbohydrates: 26g; Protein: 4g; Fiber: 4g; Sodium: 330mg.