Description
A comforting and creamy broccoli and potato soup that is easy to make and perfect for a quick, nutritious meal. This soup combines sautéed onions and garlic with tender broccoli and potatoes simmered in vegetable broth, then blended to a smooth texture, making it a delicious and wholesome vegan option.
Ingredients
Soup Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 large head of broccoli, cut into florets (approx 5 cups)
- 1 medium russet potato, peeled and cut into cubes
- 1/4 cup parsley
- 1 bay leaf
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat, then add the chopped onion and garlic. Sauté for about 2 minutes until they become fragrant and translucent, building the base flavor for the soup.
- Add Vegetables and Broth: Stir in the broccoli florets, cubed potatoes, parsley, and bay leaf. Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a light boil.
- Simmer: Reduce the heat to low, cover the pot, and allow the soup to simmer for approximately 15 minutes, or until the broccoli and potatoes are tender when pierced with a fork.
- Blend the Soup: Remove the bay leaf before blending. Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender to puree until smooth and creamy. Adjust seasoning if needed before serving.
Notes
- Do not forget to remove the bay leaf before blending to avoid the tough texture and bitter flavor in your soup.
- If the soup is too thick, thin it with extra vegetable broth or water to reach your desired consistency.
- For a richer flavor, a splash of plant-based cream or coconut milk can be added after blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
