Cut off broccoli florets and set aside. Cut and rinse broccoli stems. Cube the potato, smash the garlic cloves and slice the onion.
Warm up the olive oil in a soup pot, add the broccoli stems, onion, garlic, potato, bay leaf, and 1/2 tsp of the salt. Saute for about 2 or 3 minutes until fragrant.
Add 4 cups water. Bring to a boil and then lower heat and let cook for bout 5 min. Add florets and cook for about 5-7 more min., until potatoes are tender. Turn off stove and plug in the blender.
Pour soup mixture into a separate bowl, but make sure to discard the bay leaf. Put two ladle-fulls of the soup into the blender at a time and puree until smooth. Pour the pureed soup back into the pot on the stove and put on low.
Once the soup is back to cooking on the stove, add black pepper, chili powder and rest of the salt. Let summer for a few minutes before serving.
If you want, add a little parmesan cheese on top. Serve with croutons or crusty bread. Shared through my cousin, Angela Isola Potticary’s Reluctant Weight Watcher’s Blog.
Janet Caschetta, Director of YC