Description
A delicious creamy soup made with fresh broccoli and potatoes, perfect for any occasion.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 pound Russet potatoes, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or plant-based milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add chopped broccoli and diced potatoes; cook for an additional 5 minutes.
- Pour in the vegetable broth, covering the vegetables completely. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or transfer to a standard blender.
- Return to low heat and stir in heavy cream. Simmer gently for another 5 minutes, then season with salt and pepper before serving.
Notes
- This soup can be made vegan by substituting heavy cream with plant-based milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg