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–+ servings

Creamy Broccoli and Potato Soup

This healthy broccoli soup uses potatoes to give it's creamy texture we so enjoy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Calories: 227
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 3 qt. (2.8 liter) sauce pot

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and using a food processor, blender or emulsifier blend until you have a creamy consistent texture.
  5. Check the seasoning and adjust at this time. Enjoy!  

Nutrition

Calories: 227kcalCarbohydrates: 31gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 6mgSodium: 1052mgPotassium: 793mgFiber: 5gSugar: 8gVitamin A: 903IUVitamin C: 84mgCalcium: 124mgIron: 1mg

Notes

Store soup in refrigerator for up to 3-4 days. This soup will freeze well in an air-tight container for up to 4-5 months. 

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