Gather your mise en place — get together all of the equipment needed for the recipe and gather your ingredients.

Peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the broccoli stems and potato. Dice the onion and mince the garlic. If using ginger, peel and finely grate it.

Heat olive oil in a medium pot over medium heat. Add diced onion and From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté for about 2 minutes. Add cinnamon, turmeric, salt, and black pepper. Stir for 1 more minute to toast the spices.

Add garlic and From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté for 30 seconds, then add broccoli stems and potato. Stir and cook for about 3 minutes.

Pour in enough stock or water to cover the vegetables. Bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat, cover, and simmer for 15 to 20 minutes or until all vegetables are soft.

Add grated ginger (if using) and blend the soup using an a stick or wand blender that is submerged in whatever is being blended to do the job. Much easier and cleaner for lots of jobs than a stand blender in my opinion.immersion blender or carefully transfer to a countertop blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Serve warm, optionally with a drizzle of olive oil or a swirl of yogurt.