Broccoli Potato Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 1 tsp - canola oil
  • 1 - onion, sliced
  • 1/2 tsp - turmeric
  • 1/2 tsp - ground black pepper
  • 1/2 tsp - red chilli powder (optional)
  • 8 cloves - garlic, sliced thin
  • 2 cups - broccoli florets (fresh or frozen)
  • 3 - Yukon gold potatoes, diced and boiled until tender
  • 1 cup - peas (fresh or frozen)
  • 2 cups - water
  • 1/4 cup - almond milk or soy milk (optional)

How to Make Broccoli Potato Soup

  • Heat the oil in a saucepan. Add the onions and cook, stirring, until softened, but don't let them brown.
  • Add the garlic and stir for another minute, until it softens.
  • Add the turmeric, chilli powder, and black pepper. Stir.
  • Add broccoli florets and cook, stirring, until tender.
  • Add peas and stir them, until softened. Add water and bring to a boil.
  • Add the cooked potatoes and salt, to taste.
  • Take the saucepan off the flame and blend the soup, either with a hand-blender or, very carefully, by transferring to a regular blender.
  • Transfer back to the saucepan and heat through.
  • Add almond milk at the end, if using.
  • Check the salt. Serve hot, with some baked croutons.
  • Recipe Courtesy: Holy Cow Vegan