Broccoli and Potato Soup

Name: Broccoli and Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for serving; 1 small red or yellow onion, thinly sliced; Salt and pepper; 1 pound baby potatoes, diced; 2 teaspoons dried oregano; 1 head of broccoli (about 1 ¼ pounds), rough ends trimmed, cut into bite-size pieces; 1 quart (4 cups) low-sodium vegetable broth; 1 cup finely grated Parmesan

Description: Here, an old-fashioned cooking technique transforms little more than Parmesan, potatoes and broccoli into a rustic soup, comforting in its simplicity and heartiness. Bite-size pieces of potatoes and broccoli are simmered in an aromatic broth until soft and mashable; a portion gets mashed into the broth — no blender required — while the remaining bites retain texture. Salty Parmesan is stirred in at the end, seasoning and thickening the soup, so be sure to season lightly throughout the cooking process. Have fun with the ingredients to vary the flavors: You can add any combination of garlic, scallions and ground cumin, or finish with lemon zest or juice plus a sprinkle of red-pepper flakes. Serve leftovers with a drizzle of oil and a touch more grated cheese.

Prep Time: 10

Cook Time: 35

Ingredients

2 tablespoons olive oil, plus more for serving
1 small red or yellow onion, thinly sliced
Salt and pepper
1 pound baby potatoes, diced
2 teaspoons dried oregano
1 head of broccoli (about 1 ¼ pounds), rough ends trimmed, cut into bite-size pieces
1 quart (4 cups) low-sodium vegetable broth
1 cup finely grated Parmesan

Instructions

Heat the oil in a large pot over medium-high until shimmering. Add the onion, season lightly with salt, and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the potatoes and oregano; cook, stirring occasionally, for 2 minutes. Stir in the broccoli, the broth and 2 cups of water. Season lightly with salt and pepper.
Raise the heat to high until the liquid starts to boil. Adjust the heat to maintain a gentle boil with active, medium bubbles breaking across the surface. Cook, stirring occasionally so that nothing is sticking on the bottom, until the potatoes are soft and mashable, about 20 minutes.
Lower the heat to medium-low, hold the pot steady and use a potato masher, a sturdy fork or the back of a wooden spoon against the side of the pot to mash the ingredients together until your desired thickness, leaving some chunks for texture, and cook about 2 minutes more. (Keep in mind that the cheese will thicken the soup slightly.)
Stir in most of the cheese, reserving some for garnish. Taste and add salt if needed. Divide among bowls and top with the remaining cheese, a few grinds of pepper and a drizzle of olive oil.