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Broccoli Soup

Broccoli and Potato Soup

This Broccoli and Potato Soup is smooth, creamy and extremely nutritious; and you can have it on the table in 40 minutes.

Course Entree, Main Course, Soup, Starter
Cuisine Australian, Universal
Keyword broccoli, creamy, delicious, easy, gluten free, potato, simple, soup, vegan, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 127 kcal
Author Alexandra

Ingredients

For the Soup:

  • 2 tbsp olive oil
  • 1 onion large, chopped
  • 3 cloves garlic peeled and chopped
  • 500 gm broccoli divided into florets (reserve the stems*)
  • 2 potatoes medium, peeled and chopped
  • 3 cups vegetable stock
  • 2 tsp fresh thyme leaves
  • sea salt and black pepper to taste
  • 1/4 cup fresh parsley leaves *

To Garnish: (optional)

  • fresh parsley leaves
  • finely grated lemon zest

Instructions

  1. Heat olive oil in a large saucepan over medium heat.

    Saute onion about 5 minutes, stirring occasionally, but do not let it colour.

  2. Add garlic, saute about 2 minutes. Be careful it does not burn.

  3. Add broccoli, potato, vegetable stock and thyme leaves.

    Season with salt and freshly ground black pepper.

  4. Bring the mixture a boil, reduce heat, and simmer 15 minutes, or until the vegetables are tender.

    Remove from the heat and add the parsley leaves.*

  5. With a hand mixer, or in a blender, puree the mixture until smooth.

    Reheat in the saucepan, season to taste with salt, and pepper*.

  6. Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls.*

Recipe Notes

*Please don’t ever throw the broccoli stems away. The stems actually are my favourite part; just peel them, cut into strips and use as part of a crudité platter or slice across the stem and add to salads for crunchy texture.

*Adding the parsley just before blending adds colour, flavour and nutrients.

*It’s always important to check that a dish is adequately seasoned.

*There are very few foods which are not improved by the addition of a little finely zested lemon. It is a flavour booster and adds a bright tone to the soup.

Nutrition Facts
Broccoli and Potato Soup
Amount Per Serving
Calories 127 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 507mg22%
Potassium 603mg17%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 995IU20%
Vitamin C 88mg107%
Calcium 71mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.