Ingredients and Weight:
- Broccoli, chopped: 2 pounds
- Potatoes, peeled and diced: 2 pounds
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Vegetable broth: 4 cups
- Milk: 1 cup
- Butter: 1/4 cup
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
Easy (1)
Preparation Method Steps:
- Melt butter in a large pot over medium heat.
- Add onion and sauté until translucent.
- Add garlic and cook for 1 minute more.
- Stir in broccoli and potatoes. Cook for 5 minutes.
- Add vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in milk and season with salt and black pepper to taste.
- Serve hot, garnished with chopped parsley or shredded cheese (optional).
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and velvety texture
- Rich and flavorful broth
- Healthy and satisfying
- Suitable for vegetarians and vegans (without milk)
User Comments:
- "This soup is absolutely delicious! It's so creamy and flavorful, and the broccoli and potatoes make it really filling."
- "I love that this soup is so easy to make. I can throw it together in about 30 minutes, and it's always a hit with my family."
- "This is the best broccoli potato soup I've ever had. It's so rich and satisfying, and the flavor is just amazing."
Special Precautions and Tips:
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and puree until smooth.
- To make the soup vegan, omit the milk and use plant-based butter instead.
- You can add other vegetables to the soup, such as carrots, celery, or peas.
- If you want a thicker soup, add more potatoes or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1/4 cup water).
