Step-by-Step Instructions

• Wash the large head of broccoli under cold water and chop into small florets. Set aside.
• Heat olive oil in a large pot over medium heat, add diced onion and sauté for about 5 minutes until translucent.
• Stir in minced garlic and sauté for an additional minute until fragrant.
• Add diced potatoes and carrot, cook for about 5 minutes, stirring well.
• Pour in the vegetable broth and bring to a boil. Add broccoli florets, salt, and pepper.
• Reduce heat and let simmer for 15-20 minutes, until vegetables are tender.
• Blend the soup using an immersion blender until smooth and creamy.
• Return blended soup to pot, adjust seasoning and consistency if needed.
• Ladle into bowls and garnish with optional toppings.