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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!
Table of Contents
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:
- Medium-sized pan
- My favorite knives
- Measuring cups
- Measuring spoons
- Immersion blender
- Individual Bowls
- Wooden Spoon
- Instant Pot
Photos by Alfonso Revilla
Broccoli and Potato Soup
Video
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This was very good. I added nutritional yeast to give it a more “cheesy” flavor. Any suggestions to make it a little thicker? I blended 8 cups of the mixture but it was still pretty thin. Either way it was great and I’ll make it again!
Love the nooch addition! To make the consistency a bit thicker, you can blend less of the mixture for a more chunky feel 🙂
3 broccoli crowns? What does that translate to in ounces or cups?
Hi! Approximately 3 cups 🙂