Chunky
broccoli soup
One pot stop homemade soup
Sauté 1/3 of a large yellow onion, finely chopped, in olive oil with your favorite seasonings (I used adobo, salt, pepper, cumin, turmeric, fresh grated nutmeg, and a dash of white pepper). Remove from pot.
1
Boil a bag of broccoli florets in the same pot with water and some salt. Once soft, drain and mash them directly in the pot.
2
Add the onions back in, less than 3/4 of a can of evaporated milk (or your preferred milk), and about a cup of vegetable broth.
3
Add shredded cheese to taste.
4
And voilà—done in one pot (I had 3 heaping bowls).
Pair this soup with an empanada and you’re golden.