• The Dancer's Pantry

.Broccoli and Potato Soup.

Updated: Mar 20




What can I say? I LOVE green food... And, I LOVE soup.


This is a wonderfully simple, delicious and extremely filling soup. Ingredients are easy to find at your local supermarket and you can definitely stretch this soup to last throughout the week. I ate this several times for lunch but, it could easily be a dinner option as well.


The key to this soup is the addition of savory spices added throughout the cooking process. I really believe that paying the extra price for high quality spice is worth every penny.


I use roasted garlic as well as minced toasted onion and to me, it makes the difference in really bumping up the flavor and overall quality of this soup.


*This recipe is vegetarian as it has cheese added towards the end, but it could easily be left out or substituted with a vegan alternative.


My recipe and the ingredients used can be found below!


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.Broccoli and Potato Soup.


Ingredients:


Produce:

  • 1 yellow onion

  • 2 cloves of minced garlic

  • 2 cups of celery (roughly 4-5 stalks)

  • 3 cups of golden potatoes

  • 4 cups of trimmed broccoli

Dairy:

  • Shredded cheese (jack and cheddar)

  • 2 teaspoons of cremé fraiche


Other ingredients:

  • 4 cups of vegetable broth

  • Croutons (homemade or store bought)


Baking and Spices:

  • Roasted garlic powder

  • Toasted onion powder

  • Smoked paprika (optional)

  • Salt and Pepper

  • Olive oil (2 tablespoons)



Begin your soup by adding 1 diced yellow onion and 2 cups of diced celery to a large soup pot on medium high heat. Sauté with a tablespoon of olive oil, salt and pepper for 3-5 minutes.


When the onions have become translucent add 3 cups of quartered golden potatoes and lower heat to medium/low heat.


While the potatoes are cooking add 2 cloves of minced garlic, toasted onion powder and roasted garlic powder.

*I have a really hard time measuring my spices (or following others recommendations), because, we all have our own preference when it comes to spice. I suggest starting with a teaspoon to get comfortable cooking with quality spices and adding more (if necessary) from there.


When potatoes are becoming fork tender add 4 cups of trimmed broccoli and another pinch of salt.

Cook for 2-3 minutes.


Add 4-5 cups of vegetable broth to the pot, turn heat to medium high, cover with a lid and cook for 5-8 minutes.


Once potatoes are fully cooked and tender remove a half a cup of broccoli and onions from the soup with a slotted spoon and set aside for garnish.


Transfer all of the contents to a food processor or high speed blender. Pulse ingredients together for roughly 30 seconds.

*You may need to do this in smaller sections to avoid overfilling your blender.


Add 2 cups of shredded cheese and 2 teaspoons of cremé fraiche and blend until you reach your desired texture. For a slightly thinner less textured soup blend for 30-40 seconds.


To finish pour the soup into your favorite bowl, place the broccoli and croutons that were previously set aside into the center of the soup and finish with a dash of smoked paprika.




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