Creamy Broccoli and Potato Soup
This hearty soup achieves a rich, creamy texture without any dairy by using blended potatoes. It's a simple, wholesome, and comforting meal packed with vegetables and flavor.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 146 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 tbspvegetable oil
- 1 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 1 pcsbay leaf
- 1 pcsbroccoli, chopped into florets and stems
- 1 pcspotato, peeled and diced
- 750 mlvegetable broth
- 1 tbsplemon juice, freshly squeezed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 4 tbspdairy-free plain yogurt(optional)
Equipment
immersion blender or stand blender · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chopped onion and sauté for about 5 minutes until it has softened and become translucent.
About 5 min
Cook’s note: Don't let the onion brown, as this will affect the final color of the soup.
- 3
Stir in the minced garlic and bay leaf, cooking for one more minute until fragrant.
About 1 min
- 4
Add the chopped broccoli, diced potato, and vegetable broth to the pot.
About 1 min
Cook’s note: Make sure to use both the broccoli florets and the peeled, chopped stems for maximum flavor and less waste.
- 5
Increase the heat to bring the soup to a boil, then immediately reduce to a gentle simmer.
About 3 min
- 6
Cover the pot and cook for 10-12 minutes, or until the potato and broccoli are very tender when pierced with a fork.
About 12 min
Cook’s note: Keeping the broccoli bright green is less important than making sure the vegetables are soft enough to blend smoothly.
- 7
Remove the pot from the heat and discard the bay leaf.
About 1 min
Cook’s note: It's important to remove the bay leaf before blending as it has a strong flavor and will not blend well.
- 8
Allow the soup to cool slightly for a few minutes to prevent steam from building up pressure in the blender.
About 5 min
- 9
Use an immersion blender to puree the soup directly in the pot until it reaches a smooth, creamy consistency.
About 2 min
Cook’s note: Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return it to the pot.
- 10
Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.
About 1 min
Cook’s note: The lemon juice brightens the flavor of the broccoli, so don't skip it.
- 11
Ladle the hot soup into bowls and serve immediately, with an optional dollop of dairy-free yogurt for garnish.
About 1 min
Per serving
Nutrition
- Calories
- 145.6kcal
- Protein
- 5.9g
- Carbs
- 23.9g
- Fat
- 4.5g
- Fibre
- 5.2g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat or in the microwave until warmed through.
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