Broccoli Potato Soup

From Naomi

This can be vegan if you make with vegetable stock

Ingredients

• 2 tablespoon extra virgin olive oil

• 1/2 large brown/yellow onion – roughly chopped

• 2 cloves garlic – peeled and chopped

• 1 large or two smaller crowns of broccoli

• 1 large or 2 small potatoes – peeled and chopped

• 2 1/2 cups chicken or vegetable stock

• 1/4 cup white wine or sherry

• 1/4 tsp curry powder

• Thyme

• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Saute onion about 5 minutes, stirring occasionally

2. Add garlic, saute about 2 minutes. Be careful it does not burn.

3. Add remaining ingredients and bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.

4. Remove the saucepan from the heat and let cool a little.

5. With a hand mixer, or in a blender, puree the mixture, and you can leave some chunks of broccoli and potato if you wish.

6. Reheat