Cream of Broccoli Soup

Melt butter in a large pot over medium heat.

Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Stir in chopped broccoli and diced potato; cook for another 5 minutes.

Pour in vegetable broth and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in heavy cream, salt, black pepper, and nutmeg; heat through for 5 minutes.

Add lemon juice to taste and adjust seasoning if necessary.

Serve hot, garnished with chopped parsley.

Allergens