Description
A comforting and nutritious creamy soup made with broccoli and potatoes, perfect for chilly evenings or a light lunch.
Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until they are soft and fragrant, about 2-3 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Once the potatoes are fork-tender, add the broccoli florets. Cook for another 5-7 minutes until they are bright green and tender.
- Use an immersion blender to carefully puree the soup until smooth. Stir in the heavy cream (or milk) and season with salt and pepper to taste.
Notes
Serve with crusty bread or a fresh salad for a complete meal. For added flavor, consider using nutmeg or lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg