Description
This creamy healthy broccoli soup is a comforting and nutritious meal made with fresh broccoli, potato, onion, and garlic, blended to a smooth consistency with milk and vegetable stock. It’s quick to prepare and perfect for a light lunch or dinner.
Ingredients
Scale
Vegetables
- 1 large head of broccoli
- 1 potato, peeled and roughly chopped into 1.5cm (1/2″) cubes
- 1 white or brown onion, roughly diced
- 2 cloves garlic
Liquids
- 2 cups / 500 ml vegetable stock or broth
- 1 cup / 250 ml milk (low fat, cow or soy)
- 1/2 cup / 125 ml water
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the broccoli and vegetables: Cut or break the broccoli into florets about half the size of a golf ball. Roughly chop most of the broccoli stem (except the main stem) into thumb-sized pieces. Discard the main stem or save for another use.
- Cook the vegetables: Place the broccoli, potato, onion, garlic, vegetable stock, and water into a pot. Cover with a lid, bring to a boil, then reduce heat to medium and let it rapidly simmer for 8 to 10 minutes until vegetables are tender.
- Add milk and blend: Remove the lid, add the milk, bring the soup back to a boil, then remove the pot from the heat. Use a hand-held blender to whizz the soup until smooth and creamy.
- Thicken the soup (optional): If you prefer a thicker consistency, continue cooking the soup over medium-low heat for a few more minutes to reduce and thicken it.
- Season and serve: Season the soup with salt and pepper to taste. Serve warm with croutons or your favorite toppings if desired.
Notes
- For a vegan version, use soy milk or another plant-based milk.
- Discarding the main broccoli stem helps avoid woody texture, but it can be saved for making vegetable stock.
- Adding croutons or a drizzle of olive oil can enhance the flavor and texture when serving.
- Use a low-fat milk option to keep the soup light and healthy.
