Lazy cold winter nights dull the appetite and make you crave for something easy on the tummy at the same time, heart warming and tasty.  Nothing hits home more than warm soup.
Broccoli is an ever present veggie in our pantry year long and what better way than to rake up some warm soup along with some potatoes.  The potatoes add starch and gives texture while the onions and garlic make sure of the depth of the taste.  The broccoli is the star and the flavors are only accentuated by the pepper seasoning and the lime. One can totally use water instead of broth and still have a splendid home made , lip smacking soup in under forty minutes.

Very filling and sumptuous not to mention healthy.

Broccoli Potato soup

Broccoli - One large piece around  10 small florets
Potatoes- 2 medium Idaho potatoes- cut into medium pieces
Garlic - 2-3 cloves
Pepper - Generous amount or 1-2 tsp
Salt - To taste
Onion - I large spanish onion cut lengthwise
Broth - Chicken broth 1 can- If you dont have broth, water works fine also
Butter - 1/8th of a stick

Optional:
Thyme - 1 sprig
White wine vinegar - 1 tsp
Lime - 1 quarter

Method:

Take the butter in a skillet and when hot, add the onions and garlic.
Saute for about 5-7 minutes till the onions turn pale, slight golden brown
Add broccoli florets and keep stirring till the color changes to dark green.
Add salt and pepper and keep aside.
In a large soup pot, mix the potatoes along with the sauteed mix. Add the broth and bring it to  a boil. Reduce the flame and allow it to simmer - approx 10-15 minutes on a low flame , till the veggies turn tender.  You may add pepper also. Check the salt.

Remove from flame and allow it to cool down
Use a blender or a food processor to roughly blend and add the blended mix back into the soup pot.

Add half a cup of milk ( whole or 2% or heavy cream) and one tsp of white wine vinegar and warm the soup. The soup thickens and be careful not to burn it.
Season with thyme and serve hot with a slice of lime and croutons.