A delicious and healthy soup perfect for a light meal or starter.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped celery and garlic, and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Add the diced potatoes and cook for 5 minutes, stirring occasionally.
Cut the potatoes into even pieces for uniform cooking.
Pour in the vegetable broth and add the broccoli florets and dried basil.
Ensure the broccoli is cut into small florets for quicker cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender.
Cover the pot to retain the heat and cook evenly.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a standard blender to avoid overfilling.
Season with salt and pepper to taste, and serve hot.
Taste the soup before serving to adjust the seasoning as needed.
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