Recipe Vortex

16 oz bag broccoli florets (or 4-5 cups)

2 Tablespoons olive oil

1 medium yellow onion, diced

2 Yukon gold potatoes (yellow), peeled and cubed

6 cups vegetable broth

1 garlic clove, minced

1 cup shredded cheddar cheese

thyme sprigs *optional

salt & black peppers

Preheat oven to 450F. Lay broccoli on sheet pan and drizzle with 1 Tablespoon oil and sprinkle of salt. Toss and roast for 10 minutes.

While broccoli is roasting saute in a pot onion & garlic with 1 tablespoon of oil for 5 minutes until soft.

Then add to pot: roasted broccoli, diced potatoes, vegetable broth, thyme sprigs, salt & black pepper. Simmer for 15 minutes until potatoes and broccoli are soft when tested with fork.

Remove thyme sprigs with tongs or fork then use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.

Stir in shredded cheddar cheese then season to taste with salt and pepper. Serve with your favorite crusty bread!