1 medium russet potato (about 10 oz.), peeled and cut into 1/2-in. pieces
1 teaspoon salt
5-6 cups low-sodium vegetable or chicken broth
1 tablespoon apple cider vinegar
1/2 teaspoon black pepper, plus more for garnish (optional)
1/2 teaspoon raw honey (optional)
6 tablespoons plain whole-milk yogurt and fresh parsley, for garnish (optional)
Calories per serving 185
Fat per serving 10g
Saturated fat per serving 1g
Cholesterol per serving 0mg
Fiber per serving 5g
Protein per serving 4g
Carbohydrates per serving 22g
Sodium per serving 552mg
Iron per serving 2mg
Calcium per serving 85mg
How to Make It
Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes.
Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.
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