This soup is healthy, creamy, and loaded with nutrients. Our favorite cream substitute in Bulgaria has always been adding potatoes, which just happens to be a brilliant hack for dairy-free folks to enjoy creamy soups.
0 Roughly chop all of the vegetables. You do not need to be precise as the soup gets blended in the end.
1 In a big pot on the stove, add the olive oil, heat it up on medium-high heat.
2 Add the onions, celery, and carrots and let them sweat for about 5 minutes. Stir in the garlic and add the salt.
3 Add in the broccoli and potatoes, give it a stir. Pour in the stock and water. Let the soup come to a boil, reduce the heat to medium-low, semi-cover it and let it cook for 30 minutes or until the potatoes are fully cooked.
4 Once the soup is done, take it off the heat and let it cool. You don’t want to add hot soup to a blender, so be sure to cool it off for at least 10-15 minutes. If you don’t want to use a standing blender you can use an immersion blender and blend everything together straight into the pot.
5 Hot soup (or other hot liquids, for that matter) will steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending. Repeat with the remaining batches.
6 Once the soup is blended, I like to add tzatziki or yogurt into a piping bag (or ziplock bag with one corner cut) and pipe pea-size dots in a half moon shape. I take a toothpick, skewer, or anything thin and run it through the middle of each dot without lifting it to make beautiful hearts.
7 Making the hearts for presentation is totally optional so feel free to just dollop it on instead.
8 You can also add finely chopped fresh dill into the soup as dill compliment broccoli beautifully. Enjoy!
