Cream of Broccoli Soup

Chop the broccoli, potatoes, and onions small so they cook fast.

In a soup pot add oil and saute the onions for a minute until translucent. Then add the garlic and bay leaves - saute another 30 seconds

Next, add the chopped broccoli and potatoes – saute for 2 minutes then add the thyme and stockTip - the potato helps keep the soup nice and creamy so we don't need any cream.

Season with salt and pepper. Tip - if you use the store-bought chicken stock check to see if it has salt added.

Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.

Remove the bay leaves, add the parsley and blend the veggies into a smooth puree

Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine wellTip - the cornstarch in the milk will prevent the milk from splitting

Taste and adjust seasoning and consistency - add water if the soup is too thick.Tip - the soup will continue to thicken as it cools. If necessary you can add more water and warm the soup again.

Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.