45 Min 

• 1 Broccoli Head, thick stems peeled and diced, tops cut into small florets
• 1 lb Potatoes, peeled and cut into 1/2-inch cubes
• 2 Tbsp Butter
• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 2-2 ½  cups Chicken or Vegetable Stock
• 2 cups Water
• 1 ¾ tsp Sea Salt
• ¼ tsp Black Pepper
• ½ cup Grated Parmesan
• ½ cup Heavy Cream or Coconut Milk

In large pot, melt butter over moderately low heat. Add onion; cook 5 minutes, stirring occasionally, until translucent.

Add garlic, broccoli, potatoes, broth, water, sea salt, and pepper. Bring to boil. Reduce heat and simmer 10 minutes, until vegetables are almost tender.

Transfer to food processor or blender; pulse until coarse. Or use immersion blender and process until smooth. Return soup to pot and bring to simmer. Stir ¼ cup grated Parmesan into soup, and serve topped with drizzle of cream and fresh herbs.