Ingredients:

• 2 tbsp of olive oil
• 1 onion, chopped
• 1/4 of a big celeriac, chopped (adjust accordingly if you have a smaller piece)
• 3-5 cloves of garlic, peeled and chopped
• 1 large potato, peeled and cut into chunks
• broccoli florets from 2 medium heads of broccoli
• vegetable stock to cover the vegetables (you can use water and an instant vegetable stock you have on hand)
• salt and pepper, to taste

 

Instructions:

If you prepare the soup on the stove:

• Heat the olive oil in a large soup pot, and add the chopped onion, celeriac and potato. Sauté until the vegetables develop some color, approximately 5 - 7 minutes. Add the garlic and sauté for 30 more seconds.
• Add the broccoli and cover the vegetables with stock. Bring to a boil and allow the soup to simmer for about 20 minutes or until the broccoli and potatoes are soft.
• Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the soup pot using an immersion blender. You can also use a countertop blender or a food processor, carefully puréeing the soup in a couple of batches until smooth.

If you prepare the soup in a multicooker:

• Heat the olive oil in a multicooker pot, and add the chopped onion, celeriac and potato. Then perform all the steps as mentioned under the stove cooking method until you cover the vegetables with broth. Once all the liquids are in, close the multicooker lid and cook on SOUP mode for 20 minutes, pressure 3.
• Once cooked, let it cool down for about 10 minutes, transfer to a large soup pot and puree the content as mentioned under the stove cooking method.