Broccoli and Potato Soup
A warm, creamy soup featuring vibrant broccoli and tender potatoes, perfect for cozy meals.
Ingredients
Main Ingredients
- 2 cups fresh broccoli florets
- 2 medium-sized potatoes (peeled and cubed)
- 1 medium onion (chopped)
- 4 cups vegetable broth
- 1 cup milk (or any non-dairy alternative)
- 2 tablespoons olive oil
- to taste Salt
- to taste pepper
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, around 3-5 minutes.
- Toss in the cubed potatoes and broccoli florets, stirring them into the onions. Cook for another 2-3 minutes to allow the flavors to mingle.
- Add the vegetable broth to the pot. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked through, use an immersion blender to puree the soup to your desired creamy consistency. Blend less for chunkier texture.
- Stir in the milk and season with salt and pepper to taste. Simmer for another 5 minutes to meld the flavors.
- Ladle the soup into bowls and add your favorite toppings.
Notes
For rich flavor, use heavy cream instead of milk. Avoid overcooking the broccoli to keep its vibrant green color. Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.