Description
Wrap yourself in the warmth of a hearty bowl of broccoli and potato soup. This creamy, flavorful dish is packed with nutrients and perfect for a cozy meal on chilly evenings or when you need a nutritious, comforting treat.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large brown or yellow onion, roughly chopped
- 3 cloves garlic, peeled and chopped
- 500g (17 ounces) broccoli (florets reserved; stems included)
- 2 medium potatoes, peeled and chopped
- 3 cups (750ml) vegetable stock (low-sodium preferred)
- 2 teaspoons fresh thyme leaves
- Sea salt and black pepper, to taste
- ¼ cup fresh parsley leaves
Instructions
- Prepare Your Ingredients
- Chop the onion and garlic.
- Divide the broccoli into florets, reserving the stems for the base.
- Peel and chop the potatoes into small cubes.
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-5 minutes.
- Cook the Vegetables
- Add the broccoli stems and potatoes to the pot, stirring to coat them in the oil and aromatics.
- Pour in the vegetable stock, ensuring the vegetables are just covered.
- Add thyme leaves, salt, and pepper to taste.
- Simmer Until Tender
- Cover the pot and let it simmer for 15-20 minutes, or until the potatoes and broccoli stems are soft enough to blend.
- Blend to Perfection
- Add Broccoli Florets
- Return the pot to low heat and add the reserved broccoli florets. Cook for 5-7 minutes until they’re tender but still vibrant green.
- Finish with Fresh Herbs
- Stir in chopped parsley for a burst of freshness. Taste and adjust seasoning as needed.
- Serve and Garnish
- Ladle the soup into bowls and garnish with parsley leaves and a sprinkle of lemon zest for a zesty finish.
Notes
- Fresh Ingredients: Fresh broccoli and parsley enhance the flavor.
- Adjust Consistency: Add more vegetable stock for a thinner soup or blend fewer florets for a chunkier texture.
- Customize: Add a splash of cream or coconut milk for a richer soup. Sprinkle with shredded cheese for extra indulgence.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Blending, Simmering
- Cuisine: Vegetarian, Vegan-Friendly