Healthy Potato Broccoli Soup
Creamy, comforting, and loaded with nutritious veggies, this Healthy Potato Broccoli Soup is the ultimate go-to for a cozy, guilt-free meal. Made with hearty russet potatoes, tender broccoli florets, and a fragrant blend of garlic, onion, and dried thyme, this vegan soup is as flavorful as it is wholesome. A splash of unsweetened almond milk lends a velvety texture, while vegetable broth keeps it light and dairy-free. Perfect for meal prep or a quick weeknight dinner, this one-pot recipe comes together in just 45 minutes and is packed with plant-based goodness. Garnish with fresh parsley for a burst of color and extra freshness. Whether you're looking for a nourishing lunch or a satisfying soup for cold nights, this Healthy Potato Broccoli Soup will leave you feeling warm and energized.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 3 medium Russet potatoes
- 4 cups Broccoli florets
- 5 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes, until the onion is translucent and fragrant.
Peel and dice the russet potatoes into small chunks. Add the potatoes to the pot and stir well.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the potatoes are slightly tender.
While the potatoes are cooking, chop the broccoli florets into bite-sized pieces. Add the broccoli to the pot and continue simmering for another 10 minutes, until the broccoli and potatoes are soft.
Season the soup with salt, black pepper, and dried thyme. Stir to combine.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth, taking care to vent the blender lid to avoid pressure build-up.
Return the soup to low heat and stir in the unsweetened almond milk. Heat gently for 2-3 minutes, but do not boil.
Taste and adjust seasonings, adding more salt or pepper as needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 32.4 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 927 mg | 71% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5430 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
