Description
Warm your soul with this Broccoli Potato Soup, a creamy and hearty dish that perfectly blends fresh broccoli and Yukon Gold potatoes. With aromatic garlic and onions, each spoonful promises a delightful taste experience. Ideal for chilly evenings or cozy gatherings, this soup is not only comforting but also packed with nutrients. Enjoy it on its own or paired with crusty bread for a fulfilling meal.
Ingredients
Scale
- 2 cups fresh broccoli florets
- 2 medium Yukon Gold potatoes (about 1 lb), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm the olive oil. Sauté the chopped onion until translucent (about 4-5 minutes). Add minced garlic and cook for another minute.
- Stir in the diced potatoes and broccoli florets, then add enough vegetable broth to cover the vegetables.
- Bring to a boil, then lower the heat and simmer uncovered for about 20-25 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in the heavy cream (or coconut milk), season with salt and pepper, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg