Dinner
Creamy Broccoli and Potato Soup
A creamy and comforting soup, perfect for a light and nutritious dinner. The sweetness of the potato pairs wonderfully with the slightly bitter flavor of broccoli, enhanced with a touch of cream.
Total time: ⏱ 35 min🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A bowl of creamy broccoli and potato soup, garnished with fresh broccoli florets and a drizzle of cream.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 500g broccoli, cut into florets
- 2 medium potatoes, peeled and diced
- 750 ml vegetable stock
- 100 ml cream vegetable
- Salt and freshly ground black pepper to taste
- Cooked broccoli florets for garnish (optional)
Preparation steps
- In a large saucepan, heat the olive oil over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
- Add broccoli florets and diced potatoes. Cook for 5 minutes, stirring occasionally.
- Incorporate the vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the vegetables are very tender.
- Remove the pan from the heat. Using an immersion blender (or transferring the soup in batches to a blender), blend the soup until smooth and creamy.
- Return the soup to a low heat. Stir in the plant-based cream and reheat gently without boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with cooked broccoli florets if desired.
Chef’s tip
For a more intense flavor, you can make Roast the broccoli and potatoes before adding them to the soup. This will add a delicious depth of flavor.
