Potato-Broccoli Sprout Soup

Zesty broccoli sprouts shine in this creamy soup. Make it vegan by substituting almond milk, using olive oil, and omitting the cheese.

Serves 4 (serving size: about 1 ½ cups)

Ingredients

• 2 tbsp butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large Yukon Gold potatoes, peeled and chopped
• 4 cups chicken or vegetable broth
• 1 ½ cups broccoli sprouts
• ½ cup whole milk
• ½ cup grated Parmesan or Gruyere cheese
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp fresh lemon juice

Directions

1. Melt butter in a large pot over medium heat. Add onion and garlic; sauté until soft and translucent, about 4 minutes.
2. Add potatoes and broth; bring to a boil. Reduce heat to medium low; simmer until potatoes are tender, about 15-20 minutes.
3. Add sprouts; simmer 1-2 minutes or until sprouts wilt.
4. Use an immersion blender to puree soup until smooth. (Or carefully transfer soup in batches to a regular blender.)
5. Stir in milk, cheese, salt, pepper, and lemon juice.
6. Divide soup evenly into 4 bowls. Garnish with extra sprouts, if desired.