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Broccoli potato soup served in bowl.
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5 from 1 vote

Broccoli Potato Soup 

All broccoli goodness wrapped in a soup bowl. The soup has medium consistency and gives enough bite with tiny veggies.
Course Soup
Cuisine World
Keyword broccoli potato soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 207kcal


  • 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
  • cup broccoli cut into tiny florets
  • 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


  • 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.


  • 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.


Serving: 1cup | Calories: 207kcal