Broccoli Soup

Ingredients

• 1.5 bags Broccoli Florets
• 1 cup Diced Onions
• 1 medium potato
• 1-2 cups vegetable or chicken stock (depending on preferred thickness)
• 2 tsp salt
• 1 sausage of your choice (e.g. chorizo)

Directions

Roast broccoli on a parchment-lined sheet pan at 425° F for about 20 minutes. Repeat the same process with the onions. After 20 minutes, drain any accumulated water from the onion pan, add oil, and roast for an additional 20 minutes until caramelized. While the broccoli is roasting, dice the potato and boil until soft. Combine everything (reserving some florets and onions for garnish) in a blender or food processor and blend until smooth. Adjust thickness by adding more stock if needed. Chop the sausage until almost minced and sauté in a pan until browned and crispy. Pour the soup into a bowl, garnish with reserved broccoli, onions, and sausage.