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Creamy Broccoli and Potato Soup
why make this recipe
Broccoli Potato Soup is a delicious and comforting dish that is perfect for all seasons. It is not only warm and filling but also packed with nutrients. This soup is an excellent way to sneak in healthy veggies for both kids and adults. Plus, it’s easy to make and can be ready in under 30 minutes, making it a great choice for busy weeknights!
how to make Broccoli Potato Soup
Ingredients:
- 2 cups broccoli florets
- 2 cups diced potatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream (for a dairy-free option)
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add diced potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli and cook for an additional 5-7 minutes, until broccoli is tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in coconut milk or cashew cream, season with salt and pepper, and heat through before serving.
how to serve Broccoli Potato Soup
Serve the Broccoli Potato Soup warm in bowls. You can add a drizzle of olive oil or a sprinkle of fresh herbs on top for extra flavor. Pair it with crusty bread or a simple salad for a complete meal.
how to store Broccoli Potato Soup
If you have leftovers, let the soup cool and transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. Just thaw before reheating.
tips to make Broccoli Potato Soup
- If you want a thicker soup, add more potatoes, or reduce the amount of vegetable broth.
- For added flavor, try adding herbs like thyme or rosemary while cooking.
- If you prefer a chunkier soup, blend only half of it and leave the rest as is.
variation
You can add other vegetables such as carrots or spinach for more color and nutrition. For a spicy kick, consider adding a pinch of red pepper flakes.
FAQs
Can I use fresh or frozen broccoli?
Yes, both fresh and frozen broccoli work well in this recipe.
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer flavor to the soup.
How can I make this soup vegan?
Simply use vegetable broth and coconut milk or cashew cream, as this recipe already provides a vegan option.
Broccoli Potato Soup
A delicious and comforting soup that is perfect for all seasons, packed with nutrients and easy to make in under 30 minutes.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh or frozen are both acceptable.
- 2 cups diced potatoes You can use any type of potatoes.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Can substitute chicken broth for a richer flavor.
- 1 cup coconut milk or cashew cream Use a dairy-free option for vegan soup.
- to taste Salt and pepper
- for sautéing tablespoons Olive oil
Instructions
Preparation
- In a pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add diced potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli and cook for an additional 5-7 minutes, until broccoli is tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in coconut milk or cashew cream, season with salt and pepper, and heat through before serving.
Serving Suggestions
- Serve the Broccoli Potato Soup warm in bowls, adding a drizzle of olive oil or a sprinkle of fresh herbs on top for extra flavor.
- Pair it with crusty bread or a simple salad for a complete meal.
Notes
If you want a thicker soup, add more potatoes or reduce the amount of vegetable broth. For added flavor, try adding herbs like thyme or rosemary while cooking. If you prefer a chunkier soup, blend only half of it and leave the rest as is.