Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 4 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, cubed
  • 2 cups broccoli florets
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 6 cups low-sodium vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are softened and the onions are translucent.
  2. Add the garlic, potatoes, broccoli, thyme, and turmeric. Stir for 1 minute until fragrant. Pour in the vegetable broth.
  3. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  4. Turn off the heat. Use an immersion blender directly in the pot to process the soup until completely smooth and velvety. Stir in the lemon juice, salt, and pepper before serving.