Broccoli Soup

If you are looking for a super easy weekday dinner then you are in luck! This broccoli potato soup is quick, healthy and delicious!


– 1/2 tbsp of canola or vegetable oil (or 3 tbsp water) – 1 C of diced onion (about 1 medium onion) – 1 tsp of minced garlic (about 2 small cloves) – 5 C of water and 2 1/2 vegetable bouillon cubes, or 5 C vegetable broth – 6 C of chopped russet or red potatoes (about 8 small potatoes) – 10 oz of frozen broccoli or 3 crowns of fresh broccoli, chopped – Juice of 1 small lemon – Pinch of pepper – 15 oz of chickpeas, drained and rinsed, added in step 2 (optional) – Red chili flakes for topping (optional)

In a medium pan over medium-low heat, heat the oil (or water). Add the onion and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.

Add the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and pepper. Bring to a boil.

Boil until the potatoes are cooked all the way through, 10 to 15 minutes.

Remove from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Return the pureed soup to the pot and combine with the remaining soup.