Looking for the tastiest way to consume broccoli? This Broccoli potato soup recipe is so delicious and satisfying; it is probably the best way to consume broccoli.
The taste of this broccoli soup is rich and creamy. Broccoli makes a very good combination with cream, cheese, and other dairies. This soup is not very thick and has a medium consistency.
Jump to:
Benefits
Brocolli is rich in minerals, vitamins, and bioactive compounds which makes this vegetable very healthy. If you prefer to consume it in soup, make sure your soup doesn’t have too many calories in the form of cheese and other dairy products. Also, add some broccoli at the end of soup as overcooking can also diminish nutrients. Get more info about broccoli nutrients here.
That’s why in this soup, I rely on the potato for the creamy texture and I also a add few veggies as the last step. So while you enjoy and rich creamy soup, some vegetable adds both to the texture and nutrients of soup.
How do you make it?
The broccoli potato soup recipe is the easiest thing to make. Just cut the veggies roughly. We'll blend it so any shape is good. Also, add the middle stem of broccoli as it is very nutritious and doesn't spoil the taste.
Just take broccoli, garlic, onions, and potato in a pot and saute with little oil on medium heat. Keep stirring.
When you see onions are translucent and color or broccoli is bright green add the chicken stock and chicken cube. I used homemade chicken stock made with chicken bones. (recipe here)
Chicken cube helps to intensify chicken flavor, it also has flavor enhancers. You can substitute it with chicken powder. If you are using store-bought chicken stock. Skip the chicken cube.
Cover the pot and cook the soup for 15 minutes until potatoes are tender. Then add 2 cups of cold water to cool the soup and puree it in a jug blender or immersion blender.
To this puree add the veggies. Boil for 7 minutes on medium heat until veggies are soft.
Add the seasonings, sugar, pepper and lemon juice. Do a taste test and adjust the salt, if needed. (Amount of salt depends on the chicken stock you used.)
The last step is adding coconut milk. I'm using coconut milk powder here. (See recipes notes to see more options.) Let the soup simmer for 4-5 minutes on low heat and serve. (Do not boil the soup on high heat after adding coconut milk or it will curdle. )
Tips
- You can use both fresh or frozen broccoli in this soup.
- The stem of broccoli is very rich in nutrients. Do not waste it and add to the soup in the beginning.
- I used coconut milk to make this soup, but you can use cow milk or almond milk, evaporated milk or cheese too. If adding dairy products, avoid adding lemon juice directly to the soup pot. However, you can serve the soup with lemon wedges.
- Add tiny pasta like macaroni or bow tie pasta for extra thickness and hearty soup bowl.
- If you like rich and thick soup, you can add sharp cheddar cheese in the soup along with coconut milk.
Hungry for warm soup? Check these recipes.
If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Broccoli Potato SoupÂ
Ingredients
- 2 tablespoon oil
- 2 cup brocolli, stem and floret cut in small pieces ( from 1 head of broccoli)
- 1 potato, cut in cubes
- 1 small onion, chopped
- 4 fat cloves of garlic, chopped
- 4 cups chicken stock
- 1 chicken cubes, optional
- 2 cup cold water, more as needed
- ½ cup corn
- â…“ cup broccoli, cut into tiny florets
- â…“ cup carrots, finely chopped
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- ½ cup coconut milk powder, or 1 cup of coconut milk (see notes)
- Salt to taste
To Garnish:
- Fresh coriander or green onions
Instructions
- Heat oil in a pot and sautéed broccoli, onions, garlic and potato for 2-3 minutes until onion is translucent and broccoli is bright green.
- Now, add chicken stock and chicken cube to the pot and cover the pot. Cook for 15 -20 minutes until potatoes are cooked throughly.
- Remove from heat and add another two cups of water to cool the soup. Then blend the soup into a smooth purée in a food processor.(Jug or hand blender)
- Now, add the remaining, veggie to the soup and boil for 7 minutes on medium heat until the carrots are soft.
- Next, add the seasoning and coconut milk powder mix well.
- Simmer the soup on low heat for 4-5 minutes then garnish with green onions or fresh coriander and serve hot.
Notes
- Coconut milk can be substituted for evaporated milk, cream, or plain milk.
- You can add extra cream or sharp cheddar cheese to make this soup rich and creamier.
- Add tiny pasta like macaroni or bow tie pasta for extra thickness and hearty soup bowl.
- You also add any veggies or green of your choice along with carrots and corns.
Rate this Recipe and Leave a Comment