When the weather turns chilly, nothing beats a warm bowl of soup. This Healthy Broccoli and Potato Soup is the ultimate cozy meal. It feels indulgent and creamy without any heavy cream at all.
If you are looking for a healthy reset, this recipe is for you. It uses simple vegetables to create a velvety texture your family will love. You can have dinner on the table in just 40 minutes.
Why This Recipe Is a Winner
This soup is a lifesaver for busy weeknights. It uses budget-friendly ingredients that you likely already have. The potatoes provide a natural creaminess that keeps everyone full and happy.
It is also a great way to get kids to eat their greens. The mild flavor and smooth texture make it picky-eater friendly. You get all the nutrients of fresh broccoli in every single bite.
Simple Method
Making this soup is incredibly straightforward and stress-free. You just sauté, simmer, and blend everything in one single pot. Even a beginner cook can master this recipe on the first try.
An immersion blender is your best friend for this dish. It turns chunky vegetables into a silky smooth soup in seconds. You will love how easy the cleanup is afterward.
Ingredients You’ll Need
Most of these items are pantry staples you can find at any grocery store.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 large Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium vegetable broth
- 1 lb fresh broccoli florets
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
Step-by-Step
- Heat olive oil in a large stockpot over medium heat and sauté onions until translucent, approximately 5 minutes.
- Add minced garlic and cook for 60 seconds until fragrant.
- Incorporate cubed potatoes and vegetable broth; bring the mixture to a boil.
- Reduce heat to a simmer and cook for 10 minutes.
- Add broccoli florets to the pot and continue simmering for 10 to 12 minutes until potatoes and broccoli are fork-tender.
- Stir in salt, pepper, lemon juice, and nutritional yeast.
- Using an immersion blender, process the soup until smooth and creamy.
- Adjust seasoning to taste and serve immediately.
Best Ways to Enjoy It
Serve this soup warm with a side of crusty whole-grain bread. It is perfect for dipping and soaking up every drop. You can also add a sprinkle of red pepper flakes for heat.
For a complete meal, pair it with a light side salad. This makes for a balanced weekday lunch that won’t weigh you down. Sit back, relax, and enjoy the healthy goodness.
Storage & Reheating
This soup stays fresh in the fridge for up to four days. Store it in an airtight container to keep the flavors bright. It actually tastes even better the next day!
You can also freeze this soup for up to three months. Reheat it gently on the stove over medium-low heat. Add a splash of broth if it becomes too thick after sitting.
Recipe Tips
- Don’t skip the lemon juice as it brightens all the flavors.
- Avoid overcooking the broccoli to keep the soup a vibrant green.
- Use Yukon Gold potatoes for the creamiest texture without adding dairy.
- Cut your potato cubes into equal sizes so they cook evenly.
- For a healthy reset, double the batch and freeze half for later.
- Add a handful of fresh spinach at the end for extra nutrients.
- Taste as you go and add more salt if needed.
Ways to Switch It Up
- Swap potatoes for cauliflower for a lower-carb version.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Stir in a little coconut milk for extra richness and decadence.
- Top with roasted chickpeas for a satisfying and crunchy protein boost.
FAQs
Can I make this in a regular blender?
Yes, you can use a standard blender instead. Just be careful when blending hot liquids and work in small batches. Always leave the lid slightly cracked to let steam escape.
What does nutritional yeast do?
Nutritional yeast adds a savory, cheesy flavor without using actual cheese. It is a great vegan source of Vitamin B12. It helps make the soup taste rich and satisfying.
Is this soup freezer-friendly?
Absolutely, this soup freezes beautifully because it contains no dairy. It is perfect for meal prep or busy weeks. Just thaw it in the fridge overnight before reheating.
I hope this Healthy Broccoli and Potato Soup brings warmth to your kitchen. It is a simple way to nourish your family with fresh ingredients. Give it a try and enjoy every creamy spoonful!
— Lidia
Healthy Broccoli and Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 2 large Yukon Gold potatoes, peeled and cubed
- 4 cups low -sodium vegetable broth
- 1 lb fresh broccoli florets
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
Instructions
- Heat olive oil in a large stockpot over medium heat and sauté onions until translucent, approximately 5 minutes.
- Add minced garlic and cook for 60 seconds until fragrant.
- Incorporate cubed potatoes and vegetable broth; bring the mixture to a boil.
- Reduce heat to a simmer and cook for 10 minutes.
- Add broccoli florets to the pot and continue simmering for 10 to 12 minutes until potatoes and broccoli are fork-tender.
- Stir in salt, pepper, lemon juice, and nutritional yeast.
- Using an immersion blender, process the soup until smooth and creamy.
- Adjust seasoning to taste and serve immediately.
