1 clove garlic, sliced
1 onion, diced
1 carrot, peeled and diced
2 russet potatoes, peeled and sliced thinly
2 cups vegetable broth
4 large bunches broccoli
Sautee the onion and garlic in a little olive oil in a large soup pot (I used my big blue). After about five minutes — or until they’re soft — add the carrot and cook a few more minutes. Add the potatoes and the stock and simmer for about 10 minutes until potatoes begin to soften. Add broccoli and about 3 cups of water; salt and pepper to taste.
Bring to a boil, then cover and reduce to a simmer until both broccoli and potatoes are soft and broken up. Remove from heat, add a teaspoon of dried herbs such as basil or herbs du provence, then puree in a food processor or with a stick blender until smooth.
Reheat gently, and serve hot.