This broccoli soup has a lovely creamy texture and delicious comfort flavours with only a few ingredients.
This healthy creamy rich soup with lots of flavour hits the stop on those cooler months we experience in Canada. Although, I like to make this soup on a rainy summer day, when the broccoli is in season. Fresh local broccoli has such a richness and I like to use local potatoes as well. If I can I will purchase organic vegetables, just to avoid pesticides.
Enjoy this comfort yummy soup as a lunch with a sandwich, wrap or a simple crusty bread. I will serve this soup in a small bowl as an appetizer as well. However you choose to eat this soup, you will enjoy it!
Broccoli is packed with vitamins and minerals. It is a potent antioxidants to fight off diseases such as cancers, heart disease, it helps to reduce inflammation and promotes a healthy digestion, helps to slow down the aging process, support a healthy immune system and healthy bones but the list continues. All of these benefits are so important to maintain a healthy body. So the next time you are grocery shopping, make sure you add broccoli to your list!
INGREDIENTS
Oil: I would suggest a light oil for this recipe, either a vegetable oil or a light olive oil
Onion and garlic: are a good base for a soup, lots of goodness and flavour
Broccoli: I like to use organic and local if all possible, but not necessary to enjoy this delicious soup
Potatoes: is an ingredient I like to add to my soup to create a creamy texture
Stock: choose a vegetable stock for this recipe, although chicken stock would add lots of flavour too, and I like to use bouillon cubes when I don’t have stock on hand, and my favourite is the GoBio Organic Bouillon Cubes.
Milk: I used 2% fat content; can easily substitute 1%, 3% or half and half cream
Seasoning: salt and pepper needed to enhance the flavours in this soup
HOW MAKE THIS RECIPE
Heat vegetable oil in medium sauce pan. Add onion and sauté for 3-4 minutes until softened and garlic and sauté for about 1 minute. I like to soak the broccoli in salt water to remove any dirt or bugs. Chop broccoli florets into small bite size pieces. Using a peeler, peel about half of the stem of the broccoli and chop the stems into smaller pieces since they take longer to cook, then add to the pot.
Add the remaining ingredients, potatoes, vegetable stock, milk, salt and pepper. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 15 minutes until the broccoli and potatoes are cooked and tender.
Once the potatoes and broccoli are tender and completely cooked. Use a food processor, a blender or hand emulsifier, puree the soup until you see a smooth creamy consistency. To note: creamy soups will thicken as they sit and cool down. Sometimes, a little bit of water can be added if it’s too thick.
If you want a recipe that has less cream, then this is the recipe for you! What creates the thickness and richness to this soup recipe is potatoes and milk. Yes, I said milk not cream.
Enjoy this healthy creamy rich soup anytime of the year! It’s filling enough on it’s own or accompany with some crusty or buttery buns would make it a complete lunch!
FAQ
I noticed you use organic ingredients, is it required for this recipe? I like to use organic produce whenever I can for varies reasons, but you can use a non-organic broccoli and potatoes for this recipe.
Can I substitute milk for a non dairy milk product? Yes you can, I do have to point out, whatever you chose, it will take on the flavours. I recommend almond or cashew milk.
Creamy Broccoli and Potato Soup
Equipment
- 1 3 qt. (2.8 liter) sauce pot
Ingredients
- 2 tbsp light olive oil/sunflower oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups organic broccoli stems and florets, cut into pieces (cut the stems smaller since they take longer to cook)
- 2 organic potatoes, peeled and diced
- 3 cups vegetable stock
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Heat vegetable oil in medium sauce pan. Add onion and sauté for 3-4 minutes until softened then add garlic and sauté for about one minute.
- I like to soak the broccoli in salt water to remove any dirt or bugs. Chop broccoli florets into small bite size pieces. Using a peeler, peel about half of the stem of the broccoli, closest to the florets and chop the stems into smaller pieces since they take longer to cook.
- Add cut broccoli, potatoes, vegetable stock, milk, salt and pepper. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 15 minutes until the broccoli and potatoes are tender and cooked.
- Remove from heat and using a food processor, blender or emulsifier blend until you have a creamy consistent texture.
- Check the seasoning and adjust at this time. Enjoy!
Notes
Nutrition
