Broccoli and Potato Soup

BY : PUBLISHED : August 12th, 2012 UPDATED: November 10th, 2021

Nothing beats warming soups on a cozy day and this one is no exception. This Broccoli and Potato Soup recipe comes from the Plant-Based on a Budget cookbook and it is simple, very affordable, and really delicious. It’s the best way to turn a bag of potatoes into an amazing meal with minimum effort. I’m very excited to share with you this classic Plant-Based on a Budget soup!

Making it Pressure Cooker Friendly

If you’d like to simplify this recipe, even more, you can ditch the stove and prepare it on your pressure cooker. It will not only reduce the cooking time considerably but you can let it cook on its own and go about your day. Pressure cookers are truly life-saving when you have a busy life!

Just throw all the ingredients in the pressure cooker and cook on high pressure for 5 minutes. Then continue to step 4. It is the perfect dinner when you have no time and hardly any ingredients. Also, a great opportunity to use those oldish looking potatoes in your veggie rack. This Broccoli Potato Soup is the perfect example of a budget-friendly plant-based recipe.Broccoli and Potato Soup Optional Additions

If you want to add a few fun and delicious touches, you have plenty of options. Throwing in some chickpeas would add more protein and would make this soup more filling. You could also add some frozen corn to make it a bit more like a chowder and add some sweetness. Some jalapenos to add a kick or some homemade croutons to finish it off. So many possibilities to add some variation to this classic and comforting soup.

Recommended Equipment:

Photos by Alfonso Revilla

Small bowl of broccoli potato soup next to a full pot.

BroccoliPotatoSoup 1 1

Broccoli and Potato Soup

Toni Okamoto
This easy Broccoli and Potato Soup is nutritious, filling and absolutely delicious. Ideal for a rainy day cozing up inside. Perfect!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 338 kcal
METHOD Blender
DIET Vegan


  • 1/2 Tablespoon of oil
  • 1/2 of a yellow onion, diced
  • 3 cloves garlic, minced
  • 8 cups of water
  • 8 medium potatoes, peeled and chopped
  • 3 broccoli crowns, chopped
  • 4-5 cubes vegetable bouillon
  • juice of one lemon
  • salt and pepper, to taste


  • In a medium pot and over medium-low heat, saute onion and garlic in oil. Once onions become translucent, add water, bouillon cubes, potatoes and broccoli, lemon juice and salt and pepper. Let boil until potatoes are cooked all the way through.
  • I used a hand immersion blender, but a regular blender would work fine too. With the hand-held blender, blend to the consistency that you like - I like mine with chunks of potato and broccoli. Using a regular blender measure out 2/3 of the soup and blend in the blender, and if you don't want any chucks blend the whole thing.



Calories: 338kcalCarbohydrates: 71gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 136mgPotassium: 2176mgFiber: 14gSugar: 8gVitamin A: 1901IUVitamin C: 328mgCalcium: 191mgIron: 4mg
Keyword broccoli, broth, cheap, chunky, citrus, easy, forks over knives, garlic, gf, gluten free, glutenfree, inexpensive, lemon, onions, plant-based, potato, receta, recipe, soup, vegan, vegetables, vegetarian, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

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