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Making this soup is a very straightforward process that even someone who has never cooked before can master with ease. Just follow these steps and take your time to enjoy the wonderful smells coming from your stove.
First you need to prepare all of your vegetables so that the cooking process goes smoothly without any stress. Cut the broccoli heads into small florets and do not forget to peel and chop the stems as well because they have a lot of flavor and nutrition. Dice your onion and carrots and celery and potatoes into small even pieces so that they all cook at the same rate. Having everything ready on your cutting board before you turn on the heat is a great habit that makes cooking much more fun.
Next place a large soup pot or a Dutch oven on your stove and turn the heat to medium. Add the two tablespoons of olive oil and let it get warm for a minute until it looks shiny. Toss in the diced onion and carrots and celery and cook them for about five to seven minutes. You want the onions to become translucent and the carrots to start softening slightly. Stir them occasionally with a wooden spoon so that they do not stick to the bottom of the pot.
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Now it is time to add the minced garlic and the dried thyme to the pot with the other vegetables. Cook these for just one minute more because garlic can burn quickly and become bitter if it stays on the heat for too long. Once you smell the amazing aroma of the garlic and herbs filling the air you know it is time for the next step.
Add the cubed potatoes and all of the broccoli florets and stems into the pot and give everything a big stir to coat them in the oil and herbs. Pour in the six cups of vegetable broth or water until all the vegetables are mostly covered. Increase the heat to high just until the liquid starts to boil and then immediately turn the heat down to low so that the soup can simmer gently.
Put a lid on the pot and let the soup simmer for about twenty to twenty-five minutes. You will know it is ready when the potatoes and broccoli are very tender and can be easily smashed with a fork. While the soup is simmering you can clean up your kitchen or prepare a side of crusty bread to serve with the finished meal.
Once the vegetables are soft you can choose how you want the texture of your soup to be. If you like a chunky soup you can leave it exactly as it is. If you prefer a creamy and smooth soup you can use an immersion blender to blend everything right in the pot. Alternatively you can carefully pour half of the soup into a regular blender and pulse it until smooth and then mix it back with the chunky half for a nice thick consistency.
Finally stir in the sea salt and black pepper and that one tablespoon of fresh lemon juice. The lemon juice is a secret trick that brightens up the flavor of the greens and makes the whole soup taste much more professional. Taste a little bit of the soup and add more salt if you think it needs it. Serve the soup hot in large bowls and maybe top it with a little bit of fresh parsley for a beautiful finish.
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