Description
This Broccoli Potato Soup is a comforting and hearty dish, blending tender potatoes and fresh broccoli into a velvety, creamy soup. Perfect for colder months, it is versatile and can be adapted to be dairy-free, vegan, or topped with cheese for added richness. Serve it as a quick lunch, an easy dinner, or alongside crusty bread for a nourishing meal.
Ingredients
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- 2 cups fresh broccoli florets
- 2 large russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any preferred milk)
- Salt and pepper to taste
- Optional: shredded cheddar cheese, fresh herbs (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in diced potatoes and broccoli florets. Cook for a few minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Lower the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, puree it in batches using a blender.
- Stir in almond milk and combine well. Season with salt and pepper to taste.
- Garnish with shredded cheddar cheese and fresh herbs, if desired, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes