SoupLunchDinner

Creamy Broccoli and Potato Soup

Name: Creamy Broccoli and Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: american, european
Ingredients: 1 tbsp vegetable oil; 1 pcs yellow onion chopped; 2 clove garlic minced; 1 pcs bay leaf; 1 pcs broccoli chopped into florets and stems; 1 pcs potato peeled and diced; 750 ml vegetable broth; 1 tbsp lemon juice freshly squeezed; 1 tsp salt; 0.5 tsp black pepper freshly ground; 4 tbsp dairy-free plain yogurt (optional)

This hearty soup achieves a rich, creamy texture without any dairy by using blended potatoes. It's a simple, wholesome, and comforting meal packed with vegetables and flavor.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 146 kcal

Vegetarian

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspvegetable oil
1 pcsyellow onion, chopped
2 clovegarlic, minced
1 pcsbay leaf
1 pcsbroccoli, chopped into florets and stems
1 pcspotato, peeled and diced
750 mlvegetable broth
1 tbsplemon juice, freshly squeezed
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

4 tbspdairy-free plain yogurt(optional)

Equipment

immersion blender or stand blender · cutting board · knife · large pot or dutch oven

The method

Step by step

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped onion and sauté for about 5 minutes until it has softened and become translucent.
About 5 min
Cook’s note: Don't let the onion brown, as this will affect the final color of the soup.
3
Stir in the minced garlic and bay leaf, cooking for one more minute until fragrant.
About 1 min
4
Add the chopped broccoli, diced potato, and vegetable broth to the pot.
About 1 min
Cook’s note: Make sure to use both the broccoli florets and the peeled, chopped stems for maximum flavor and less waste.
5
Increase the heat to bring the soup to a boil, then immediately reduce to a gentle simmer.
About 3 min
6
Cover the pot and cook for 10-12 minutes, or until the potato and broccoli are very tender when pierced with a fork.
About 12 min
Cook’s note: Keeping the broccoli bright green is less important than making sure the vegetables are soft enough to blend smoothly.
7
Remove the pot from the heat and discard the bay leaf.
About 1 min
Cook’s note: It's important to remove the bay leaf before blending as it has a strong flavor and will not blend well.
8
Allow the soup to cool slightly for a few minutes to prevent steam from building up pressure in the blender.
About 5 min
9
Use an immersion blender to puree the soup directly in the pot until it reaches a smooth, creamy consistency.
About 2 min
Cook’s note: Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return it to the pot.
10
Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.
About 1 min
Cook’s note: The lemon juice brightens the flavor of the broccoli, so don't skip it.
11
Ladle the hot soup into bowls and serve immediately, with an optional dollop of dairy-free yogurt for garnish.
About 1 min

Per serving

Nutrition

68%Score

Calories: 145.6kcal
Protein: 5.9g
Carbs: 23.9g
Fat: 4.5g
Fibre: 5.2g
Sugar: 4.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat or in the microwave until warmed through.