Broccoli and Potato Soup (Print-Friendly Recipe)
Hearty broccoli and potato blend with fresh herbs, savory flavor, and creamy texture. Ready in 30 minutes.
# Ingredients List:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium onion, chopped
03 -
3 cloves garlic, chopped
04 -
1 large head broccoli, cut into florets (about 5 cups)
05 -
1 medium russet potato, peeled and cut into cubes
06 -
1/4 cup fresh parsley, roughly chopped
07 -
1 bay leaf
08 -
4 cups vegetable broth
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Make It:
01 -
Heat olive oil in a large pot over medium-high heat. Add chopped onion and garlic, and cook for 2 minutes until fragrant and softened.
02 -
Introduce broccoli florets, cubed potato, parsley, bay leaf, and vegetable broth to the pot. Season with salt and black pepper according to preference. Bring to a gentle boil.
03 -
Reduce heat to low, cover the pot, and simmer for about 15 minutes or until broccoli and potato are fork-tender.
04 -
Remove the bay leaf. Purée the soup to a smooth consistency using an immersion blender or transfer carefully to a conventional blender.
# Extra Information:
01 -
For a smoother texture, blend in batches and adjust seasoning as needed before serving.