4 cups chicken broth
1 -16 oz package frozen broccoli florets, thawed or frozen
2 medium russet potatoes
1 large onion, chopped
1 ½ Tablespoon olive oil
3 cloves garlic, chopped
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon ground ginger
Special tools needed
Place medium sauce pan over medium low heat. Add olive oil. Let olive oil get hot for 1 minute. Add onions and cook and stir until almost translucent. Add garlic and cook and stir for 1 minute more. Add potatoes and broccoli. Pour in chicken broth. Raise temperature to medium high and let mixture come to a robust boil.
Once mixture is boiling, reduce heat and let soup cook for 25 minutes stirring occasionally. When time is up stir in ginger, black pepper and salt.
Carefully ladle soup into a blender, you will most likely have to do this process in two batches, and blend on puree/smoothie seating until smooth.
Note, make sure the lid on the blender is tight. A smart thing to do after you put the lid on is cover the top with a tea towel and your hand for extra safety. You don't want hot soup jumping out of the blender burning you.
Once blended soup is read to serve. You can save leftovers in the fridge tightly covered for about one week. Enjoy.