1 tablespoon olive oil
1 small onion, finely chopped
1 small potato, peeled and diced
8 ounces broccoli florettes
3 cups broth, vegetable or chicken
1 ounce cream cheese
salt and pepper to taste
Set Global Sun Oven out to preheat.
Heat oil in a pot large enough to hold all the ingredients, add the onion and cook until softened, about 5 minutes. Add broth, potato, and broccoli; cover and transfer to Sun Oven. Cook until the vegetables are soft, 45 minutes to an hour. Working in batches purée the soup in a blender. Return the soup to the pot and whisk in the cream cheese just before serving. Season to taste with salt and pepper.
Makes 4 servings