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.