Recipe sourced from

Serves 4


  • 2-3 Tablespoons olive oil, extra virgin
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 1 bunch broccoli rabe, previously boiled and drained
  • Salt to taste
  • Pepper to taste
  • Chili flakes to taste
  • 2 cups vegetable broth, homemade or store-bought
  • 1 potato, grated
  • 1 bay leaf
  • 4 Tablespoons milk, optional garnish


  • Heat olive oil in large pot over medium heat. Add the onion and cook for about 5-7 minutes until softened and translucent.
  • Add the minced garlic and stir for one minute or so. Add the previously boiled and drained broccoli rabe and stir fry for a few minutes. Season to taste with salt, pepper and chili flakes. 
  • Add the vegetable broth, grated potato and bay leaf. Simmer for 12-15 minutes. 
  • Remove the pot from the  heat and remove bay leaf.  With the help of an immersion blender, puree the soup. Re-heat the soup and taste. Adjust seasoning if necessary.
  • Serve soup and garnish with yogurt, milk or a drizzle of olive oil.