- 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.
