1 medium size sweet onion chopped
1 tablespoon olive oil
3 cloves garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne (or more if you like a little heat)
1 pound fresh broccoli florets
1 large potato, peeled and cubed
4 cups good chicken stock (or vegetable stock)
Saute chopped onion in olive oil until it is soft and smells sweet. Add garlic and saute for another 30 seconds while stirring (so garlic doesn't burn).
While onion is cooking, wash and cut up the fresh broccoli, removing the harder/bigger part of the stalk, yielding 1 pound of florets.
Add broccoli to the onions and garlic, along with 4 cups chicken stock, chopped potato, salt, pepper and cayenne. Stir and bring to boil, then reduce to simmer.
A NOTE ABOUT CHICKEN STOCK: If you are using homemade chicken stock, I suggest that you wait until the soup is almost finished before adding the salt, pepper and cayenne, so you can taste it first.
Personally, I seldom have homemade chicken stock on hand, so I use this brand of stock (I think the canned chicken broth is just too thin and tasteless).
Once the soup comes to a boil, turn it down to a slow simmer and put a lid on the pan; simmer for 20 minutes.
After 20 minutes, the veggies will be very soft. Puree the whole pot of veggies and broth with a food processor, or blender.
Season and eat. This makes about 6 cups of soup. I like it topped with some freshly grated Parmesan cheese.
*70 calories per serving without the cheese.
*This would also be good with a little bacon or ham, although that
would pretty much cancel out the 70 calories per serving.