Broccoli and Potato Soup

This broccoli and potato soup is my go-to on those hectic nights when I want something cozy and wholesome but do not want to spend hours in the kitchen It comes together quickly with just a handful of simple ingredients and always manages to impress whether I serve it as a light meal or as a starter for company

The first time I made this for my family it disappeared before I could sit down with my own bowl ever since it has become a regular request whenever anyone is feeling under the weather

Gather Your Ingredients

• Olive oil: gives richness and helps bring out the flavors when sauteing use a fruity or mild variety for best results
• Onion: chopped adds a sweet base layer choose a firm onion without bruises or soft spots
• Garlic cloves: chopped provide an aromatic boost fresh garlic will always make the dish sing
• Broccoli: cut into florets is the soup’s star look for bright green heads that are tight and not yellowing
• Russet potato: peeled and cubed adds creaminess and body make sure it is firm and unblemished
• Parsley: brings a fresh herbal note flat-leaf parsley gives better flavor than curly
• Bay leaf: gives depth and subtle aromatic notes dried bay leaves work well here
• Vegetable broth: forms the soup’s base use homemade or choose a low sodium store bought option for control over seasoning
• Salt and pepper: help balance and brighten all the flavors freshly cracked pepper is always worth the extra second

How to Make It

Prep the Vegetables:

Chop the onion and garlic to set your flavor foundation Cut the broccoli into small florets and peel and cube the potato for even cooking No need to stress over perfect pieces as everything gets blended

Saute the Aromatics:

Heat olive oil in a large sturdy pot over medium high Add the onion and garlic and stir constantly for about two minutes until fragrant and barely golden This is your first layer of flavor so do not rush it or let the garlic burn

Simmer the Soup:

Add broccoli potato parsley bay leaf vegetable broth salt and pepper to the pot Bring to a gentle boil the broth should just begin to bubble up Reduce the heat to low cover tightly and let simmer for about fifteen minutes Keep an eye that the pot does not boil too rapidly

Check for Tenderness:

Test the potato and broccoli with a fork They should be very soft If not give them a few more minutes covered

Remove and Blend:

Do not forget to fish out the bay leaf once the vegetables are tender Use an immersion blender directly in the pot to puree until completely smooth For extra silkiness you can use a regular blender blending in batches and being careful with the hot liquid

Taste and Adjust:

Sample the soup and add more salt or pepper if needed If you want a slightly thinner consistency just splash in a bit more broth or water

Broccoli has always been my favorite vegetable and when I was little my grandmother would sneak it into just about anything This soup reminds me of sitting in her bright kitchen with a toasty mug in my hands I love adding even more parsley for that cheerful green lift

Flavor Boosters

Let the soup cool before storing Pour into airtight glass or BPA free containers and keep in the refrigerator for up to four days This soup reheats beautifully on the stove or in the microwave and the flavors deepen after a day or two If freezing allow soup to cool fully and freeze in portioned containers for up to two months Thaw overnight before reheating

Serving Suggestions

Bring this soup to the table with crusty bread or a sprinkle of toasted nuts on top For a touch of tang swirl in a spoonful of dairy free yogurt when serving Sometimes I toss in cooked white beans for more protein or brighten the soup right before ladling with a squeeze of lemon

Creative Twists

Swap the russet potato for Yukon gold for a slightly butterier flavor If you do not have fresh parsley substitute with a tablespoon of dried or try a handful of spinach for added greens You can easily use cauliflower in place of some or all of the broccoli for a fun change

Finish with a drizzle of your favorite olive oil or a scattering of lemon zest for restaurant level flair If you love your soup extra green toss in a big handful of spinach along with the broccoli for a nutrient bonus

Common Questions About the Recipe

→ Can I use frozen broccoli?

Yes, frozen broccoli works well. Add directly to the pot and simmer until fully tender before blending.

→ How do I make the soup creamier?

Blend until smooth and adjust thickness with more broth or a dash of plant-based cream for extra silkiness.

→ Can I add other vegetables?

Certainly! Try adding carrots or celery for extra flavor and nutrition in the blend.

→ What’s the best way to blend the soup?

An immersion blender is easiest, but a standard blender produces a very smooth finish. Blend in batches if needed.

→ How should I store leftovers?

Cool the soup completely, then refrigerate in an airtight container for up to four days. Reheat gently on the stove.