2 tablespoons Olive Oil
1 Large Onion , 1 cup minced
3 Celery Stalks , 2 cups diced
1 Large Head Broccoli (1 pound/450 grams),
2 cups Vegetable Broth , see note 2
1 cup Water
2 teaspoons Salt
A Pinch of Black Pepper , generous
Croutons , optional
1, In a large pot, heat the oil. Add minced onion and sauté for 3-4 minutes or until translucent. Meanwhile, dice the celery. Divide broccoli into florets and cut the stem into smaller pieces. Add the chopped broccoli stem and celery into the pot and pour vegetable broth over. Cover with a lid and bring to a boil. Reduce the heat and simmer for 15 minutes or until the broccoli stems are soft.
2. Then, add broccoli florets, 1 cup of water, salt and pepper. Bring it to a boil again and then simmer on low heat for 5 minutes or until the florets are tender. Turn off the heat and puree the soup until smooth.
3. Taste it and add more seasoning, if needed!
4. Serve as is or top it with croutons and drizzle with little olive oil.