Broccoli and Potato Soup Recipe
There’s nothing quite as comforting as a warm bowl of broccoli and potato soup on a chilly day. This cozy and nutritious dish is both hearty and delicious, making it a perfect choice for families looking to enjoy a healthy but fulfilling meal. Packed with fresh broccoli, tender potatoes, and a blend of savory spices, this soup will quickly become a staple in your recipe collection.
Growing up, I remember watching my grandmother expertly making this soup in her cozy kitchen, the warmth from the stove mingling with the chill from the window. She’d weave stories from her own youth as she stirred the pot, and we’d huddle around, eager for both her tales and the soup. This recipe carries those memories – a hearty reminder of how food connects generations.
Why You’ll Love This Recipe
This recipe stands out because it’s both health-conscious and comforting. Made with simple, whole-food ingredients, it’s perfect for both vegans and those who enjoy a dairy-rich broth. It’s easy to prepare, making it a ideal for weeknight dinners, yet it’s also sophisticated enough for entertaining guests.
Ingredients Notes
Using fresh ingredients makes all the difference in this recipe. Opt for organic broccoli whenever possible, and Yukon Gold potatoes for the creamiest texture. If fresh broccoli isn’t available, frozen florets can be a convenient substitute. Feel free to experiment with different herbs according to your personal taste.
Recipe Steps
Step 1
Begin by chopping the broccoli and potatoes into bite-sized pieces. This ensures even cooking and makes the soup more visually appealing.
Step 2
In a large pot, heat some olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent for about 5 minutes.
Step 3
Add the potatoes and broccoli to the pot, stirring well to coat them in the fragrant oil and onion mixture.
Step 4
Pour in vegetable broth and bring to a boil. Reduce the heat, cover the pot, and let it simmer until the potatoes and broccoli are tender, approximately 15-20 minutes.
Step 5
For a smoother texture, use a hand blender to puree the soup. Season with salt, pepper, and fresh herbs before serving.
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Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well; pour it into freezer-safe containers and store for up to 3 months. Reheat gently on the stove, adding a bit of water or broth if it has thickened too much during storage.
Variations & Substitutions
If you’re catering to vegan diets, simply omit the cheese or substitute it with nutritional yeast for a ‘cheesy’ flavor. For a richer taste, add a splash of coconut milk. You can also add other vegetables like carrots or kale for more color and nutrients.
Serving Suggestions
This soup is perfect as a starter or a main course. Pair it with crusty bread or a light salad for a complete meal. It also works well as a lunch option, whether you’re at home or at the office.
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli is a great alternative if fresh isn’t available. Just make sure to adjust cooking times as needed, since frozen veggies often cook faster than their fresh counterparts.
What can I use to thicken my soup if it’s too thin?
If your soup is too thin, you can thicken it by blending a portion of the soup and mixing it back in. Alternatively, a small amount of cornstarch mixed with water can be added, but be sure to simmer for a few minutes afterward to remove any starchy taste.
Is this soup suitable for meal prep?
Absolutely. This broccoli and potato soup is highly suitable for meal prep. It holds up well in the fridge and is easy to reheat, making it a fantastic choice for batch cooking. Simply divide it into individual servings and store them in airtight containers for easy grab-and-go meals throughout the week.
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Broccoli and Potato Soup Recipe
Ingredients
Main Ingredients
- 2.5 cups broccoli florets
- 3 cups diced potatoes
- 4 cups chicken broth use vegetable broth for a vegetarian option
- 1 cup milk whole milk recommended
- 1 medium onion chopped
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add broccoli florets, diced potatoes, and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Stir in the milk and season with salt and pepper.
- Serve hot, garnished with shredded cheese if desired.
Notes
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