Broccoli and Potato Soup

Ingredients (3 big servings):

• 1 crown broccoli, cut into small florets (~ 5 cups)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 potatoes, skin on, diced (~ 4 cups)
• 2 tbsp olive oil
• 6 cups vegetable broth
• salt and black pepper
• 1/2 tsp grated lemon zest
• 1 tbsp lemon juice
• 1/4 cup nooch
• 1/4 cup minced chives or scallions

Algorithm:

1. Heat 1 tbsp olive oil in a large soup pot over medium-high heat.
2. Add the broccoli, a pinch of salt and pepper, and stir-fry until it softens a bit, 4 to 5 minutes.
3. Remove from the pot.
4. Heat another 1 tbsp olive oil in the pot.
5. Add onion, garlic, potatoes, and a pinch of salt and pepper, and stir-fry until the onion starts to soften, about 4 minutes.
6. Add the vegetable broth, cover, and let it simmer until the potatoes are tender, 10 to 15 minutes.
7. Add the broccoli and keep simmering, uncovered, for another 5 minutes.
8. Remove from the heat and add lemon zest, lemon juice, and nooch and blend it roughly with an immersion blender (leave some chunks, though).
9. Stir in the chives/scallions and serve.

Source: Thug Kitchen 101: Fast as F*ck