Grind the potatoes, broccoli, and cauliflower and add them to the stew. Toss the veggies in the aromatics and stir until they are coated.
Finally, pour in the broth.
Cover the veggies with vegetable broth or water and pour it over.
Once the mixture is boiling, lower the heat and simmer for about fifteen to twenty minutes, or until the veggies are soft.
4. Whip up the Soup
You may purée the soup right in the pot using an immersion blender, or you can transfer it to a blender in stages. Whisk or mix until combined.
For a velvetier texture, whisk in the milk.
Before serving, add seasoning.
Season to taste with salt and pepper. Add more milk or broth to get the desired consistency.
If desired, sprinkle with fresh herbs such as chives or parsley and serve hot.
This Soup Is Good for Your Gut: Delicious, calming, and packed with fiber.
When taken orally, ginger and turmeric may alleviate inflammation in the digestive tract.
Full of nutrients: abundant in vitamins C, K, and folate.
Filling and Low in Calories: Ideal for Controlling Weight and General Wellness.
Expert Advice
Add a Vegan Option: Opt for broth and milk made from plants.
To Up the Protein Level: Throw in some cooked lentils or chickpeas.
Heat or store in the fridge for up to three days; alternatively, put in the freezer for a fast lunch at a later time.
