Roasted Broccoli Soup with Poached Egg
3 small heads broccoli, broken off into small chunks
1 large parsnip, peeled and quartered
4 cloves of garlic, smashed with the back of your knife
3 medium potatoes
3 tablespoons olive oil
salt and pepper to taste
1 1/2 cups chicken stock (can substitute with water or vegetable stock)
poached eggs (optional)
Preheat the oven to 350F.
Place all the vegetables on a baking sheet or in a pan in one single layer and drizzle with olive oil. Season with salt and pepper. Roast until veggies are tender, about 35-40 minutes. Let cool to room temperature.
While veggies are cooling slightly; in a small saucepan, bring chicken stock to a simmer (you might not use all of the stock, it depends on how think or thin you like your soup). Add about 1 cup of chicken stock and roasted veggies in a blender and puree until smooth. Check for consistency, add more stock if you like a thinner soup. Season to taste.
Serve with poached egg, drizzle with some Extra Virgin Olive Oil, and sprinkle with some thyme. Or use the garnish of your choice.
For the perfect poached eggs.