# What You Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 4 cups vegetable broth
07 - ½ cup heavy cream or plant-based cream
→ Seasonings
08 - 2 tablespoons olive oil or unsalted butter
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper
11 - Pinch of ground nutmeg, optional
→ Garnish
12 - Extra cream, croutons, or chopped chives, optional
# Directions:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, and sauté for 2 to 3 minutes until fragrant and softened.
02 - Add the diced potato and carrot. Cook for another 3 minutes, stirring occasionally.
03 - Add the broccoli florets and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes, until all vegetables are very tender.
04 - Remove from heat. Use an immersion blender to blend the soup until completely smooth, or carefully transfer in batches to a standard blender.
05 - Stir in the heavy cream. Add salt, pepper, and nutmeg, adjusting seasoning as needed.
06 - Reheat gently if necessary. Serve hot, garnished with extra cream, croutons, or chopped chives if desired.
