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This Hearty Broccoli Rabe Potato Soup instills nourishing comfort and warmth on the coldest of winter days. Its creamy broth is brimming with nutrient-rich broccoli rabe, potatoes and cauliflower, which are roasted, to bring out their natural sweetness and flavor. Topped with croutons and fresh thyme, this wonderfully hearty soup adds warmth, character and deliciousness to any holiday table.
Serves: 4|Prep: 15 minutes|Cook: 60 minutes|Total: 75 minutes|Provided by D'Arrigo CA
½ lb. Andy Boy broccoli rabe (approximately 11 stems, trimmed, leaves and florets left intact)
3 tbsp extra virgin olive oil
coarse grain sea salt
2 cups Andy Boy cauliflower florets
2 medium-sized Yukon gold potatoes, cleaned and scrubbed
1 large shallot, minced
4 cloves garlic, minced
1 cup leeks, trimmed and diced (light green and white parts only)
1 large carrot, trimmed, peeled and diced
1/8 tsp ground white pepper
3 tbsp all-purpose-flour
3 1/2 cups low-sodium vegetable broth
2 cups unsweetened almond milk
2 thyme springs
small broccoli rabe leaves
Position the oven racks in the upper and lower thirds of the oven, and pre-heat to 400 degrees F. Line two baking sheets with parchment paper and set aside.
Add trimmed broccoli rabe to one of the parchment-lined baking sheets. Drizzle 1 tbsp of olive oil over the top of the rabe. Use your hands to lightly massage/evenly coat the rabe in olive oil. Add a few sprinkles of sea salt over the top of the rabe.
Cube the Yukon gold potatoes. Add the potatoes and cauliflower florets to the other parchment-lined baking sheet. Drizzle 1 tbsp of olive oil over the top. Use your hands to evenly coat. Sprinkle with a few pinches of sea salt.
Place the broccoli rabe on the upper oven rack and roast for 10 minutes (the rabe should be lightly charred). Remove the rabe from the oven and allow it to cool on a wire cooling rack.
Simultaneously roast the potatoes and cauliflower. Place the potato/cauliflower-baking sheet on the lower oven rack. Roast for 10 minutes. Rotate the pan and move it to the upper baking rack (once the broccoli rabe has been removed). Roast for an additional 20 minutes (for a total of 30 minutes). Remove the baking sheet from the oven and allow the vegetables to cool to room temperature on a wire cooling rack.
While the rabe, potatoes and cauliflower are cooling, heat 1 tbsp of olive oil in a Dutch oven or medium-sized stockpot. Over medium heat, sauté the shallot and garlic until the shallot is translucent and the garlic is lightly brown. Add the carrots, leeks, salt and pepper. Sauté for 2-3 minutes more, turning down the heat when necessary and/or adding a touch more olive oil as needed. (If you have a vegan-friendly white wine handy, you can also use that to deglaze the Dutch oven as desired.)
Add the roasted potatoes, cauliflower and all-purpose-flour to the pot. Coat the sautéed and roasted vegetables in the flour. Add the vegetable broth and thyme sprigs, and bring the soup to a low boil. Pour in the almond milk and bring to a low boil once more. Reduce the heat to medium-low and allow the soup to simmer for 20 minutes, half-covered, stirring frequently.
While the soup is simmering roughly chop the roasted broccoli rabe. After 20 minutes, remove the soup from the heat, carefully remove the thyme springs and add in the roasted broccoli rabe. Stir to combine and season the soup with salt to taste.
Ladle the soup into bowls, top with fresh thyme, broccoli rabe leaves and croutons as desired. Enjoy!