A light broccoli and veggie potage

I don’t know about you, but I seriously overdid it this Christmas. So much food in just a few days. Rich and decadent apps, entrees and desserts…they were so good, but after a few added pounds and rosy blemishes, I think my body’s had enough. Time for some lighter fare. And what better on a cold winter’s day than a hot, hearty soup? Seriously good served with a toasty warm panini sandwich.

Ingredients:
1 medium broccoli
1 red onion chopped
1 white onion chopped
3 carrots chopped
3 celery stalks chopped
3 potatoes chopped into small cubes
6 cups of chicken stock
2 cloves of garlic
2 small bay leaves
Dash of worcestershire sauce
Dash of celery salt
Dash of nutmeg
1 tsp onion powder
Salt and pepper
Olive oil

In a large stovetop pot, saute onions, celery, carrots, and garlic in olive oil until tender (5-10 minute). Add in the uncooked potatoes and broccoli (broken into small florets). Pour in chicken stock to cover and bring to a boil. Add bay leaves, worcestershire, celery salt, nutmeg, and onion powder. Add salt and freshly ground pepper to taste. Once the potatoes and broccoli are tender (about 25-30 minutes) remove from heat and allow to cool slightly. Puree until smooth with either a hand-held blender or transfer to a regular blender and puree in batches. Enjoy!