Not a fan of chunky soups, I follow the same steps each time, ending with a good zap of the hand blender and they always turn out amazing. Whack in some pesto, or sprinkle on some toasted nuts and you look like a proper professional without the least bit of effort!
1 med onion, finely chopped
3-4 cloves garlic, chopped
2 medium potatoes, peeled and chopped
1 small head of broccoli, chopped
Salt & pepper to taste
Soy cream or toasted almonds for decoration
Sweat off the onions and garlic in a deep pot by frying them in a good bit of olive oil for 4-5 minutes.
Add the potatoes and broccoli and fry together for a few minutes.
Add enough vegetable stock to cover the vegetables, cover with a lid and bring to the boil.
Simmer until the potatoes are cooked, let cool and then go at it with a hand blender until nice and smooth.
Add salt and pepper to taste and heat until hot enough to serve.
Sprinkle with toasted almonds and/or a dollop of soy cream.
Note: For a different soup, just swap vegetables. Current favourites include leek & potato, carrot & orange, and curried squash, yum!