Warming, hearty and global. That’s what Faith calls this soup, one of her go-to weeknight winter favorites. Use store-bought rotisserie chicken, or shrimp. You can also use frozen broccoli.
(She adapted this recipe from one that appeared in Donna Hay and then on Epicurious. If you don’t have an immersion blender, do what Faith did when she was in New York City – use a regular blender, smoothing out the soup in batches.)