Broccoli & Potato Soup

Ingredients: 2 heads broccoli 1 large yellow onion 2-4 cloves garlic 1 large Russet potato 2 cans vegetable broth salt & pepper to taste large pinch red pepper flakes (if desired) Directions: Peel the onion and slice it into medium-sized pieces. Crush and peel garlic cloves. Peel the potato and slice it into chunks the same size as the onion. Cut the broccoli heads into bite sized pieces. In a large pot over medium-high heat, pour 1-2 tablespoons of olive oil and add all of the onion. Sprinkle with a pinch of salt and cook until translucent, about 3 minutes, stirring occasionally. Add the potato and garlic to the pot and cook for 3 more minutes, stirring to ensure that the garlic does not burn. Finally, add the broccoli and cans of vegetable broth and add in some fresh black pepper and a large pinch of red pepper flakes. Bring the whole mixture to a boil and allow it to cook for 20 minutes or until all of the vegetables are soft. Blend the vegetables in a food processor (or blender,etc.) until smooth, then return them to the pot and stir them back into the broth. Serve topped with grated cheese and a piece of crusty French bread.

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