Broccoli Soup; Try This Recipe for Better Health

Why & How You Need to Get More Broccoli Into Your Diet

Since this is the start of a new year, 2025, (I’m thinking I’m finally in Judy Jetson territory) I’m trying to start off on the right foot and eat healthier. Eating more vegetables, like broccoli, would get me off to a great start!! But, I don’t like broccoli, I never have, and that’s a fact. However, I also know that this vegetable is an excellent source of nutrients, loaded with fibre and should be a regular part of a healthy diet. And those are the other facts, the facts a girl can’t ignore! So what’s a girl to do? Well, for me, the answer came in a bowl of soup. I threw a pound of broccoli and some other good-for-me ingredients into a soup pot, and created this Broccoli, Celery and Potato Soup, a meal fit for a superhero or a queen! 🙂

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My Favourite Way to Prepare Broccoli, Celery and Potato Soup

When I make most of my soups, I like to cook the onion for at least 10 minutes to caramelize it, and to bring out its maximum sweetness. The caramelized onion adds so much flavour to the Broccoli, Celery and Potato Soup. The longer the onion cooks, the more flavour it will impart, so I avoid rushing the cooking of the onion. This is true with the rest of the vegetables as well. So ideally, I like to add the vegetables either individually into the soup pot, or in groups of two, if my time is limited. Also, I do not skimp on the garlic. If for any reason, I feel slightly under the weather, the garlic clove count goes up. But truth be told, I’m just a garlic lover looking for any excuse to add more garlic. LOL.

Why You Will Love Broccoli, Celery and Potato Soup

This Broccoli, Celery and Potato soup is fairly quick and easy to prepare, and doesn’t require a lot of ingredients. Plus, it’s nutrient dense and tastes incredible! For anyone who isn’t a huge fan of chewing on plain ol’ broccoli, but wants to eat healthier, this soup is the answer to that dilemma! It’s got, “I’m green and nutritious, so eat me”, written all over it, but it tastes like, “I’m bad, stay away”. LOL Besides the immense amount of broccoli in this soup recipe, it’s also loaded with other healthy ingredients like celery, potato, onion and garlic.

Broccoli, aka the Queen of Vegetables, is the main ingredient in Broccoli Potato Soup. If broccoli isn’t a regular part of your daily or weekly diet, you should re-consider that. It aids in cholesterol reduction, detoxification, eye health, gut health, and helps to prevent cancer.

Broccoli is part of the cruciferous family of vegetables, but contains higher amounts of the antioxidants vitamin A and C, than any other member of the cruciferous family. It also contains high amounts of a cancer fighting compound called sulphoraphane, effective in the prevention and survival of breast cancer.

Celery, the second main ingredient in Broccoli, Celery and Potato Soup, contains vitamin K and folate. Both of which help to form red blood cells and aid in blood clotting, making celery a good choice for maintaining heart health. Celery also contains vitamin A, and is 95 % water, making it a great snack for hydration and skin health.

Potato, the third main ingredient in Broccoli, Celery and Potato Soup, is a good source of carbohydrates, which are needed for energy, and a good source of resistant starch, which feeds the good bacteria in your gut. That makes potatoes excellent for maintaining gut health. Resistant starch also helps with blood sugar control and insulin sensitivity. Lastly, potatoes are rich in vitamin C, an antioxidant that helps keep gums, teeth and skin healthy. So yeah, potatoes are good for you!

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Broccoli, Celery & Potato Soup Ingredient List

• 1 large yellow onion, diced fine
• 4-6 cloves of garlic, minced
• 2 small heads of broccoli, cut into smaller florets
• 2 potatoes, cut into smaller cubes
• 3-4 celery stalks, cut into thinner slices
• 6 cups chicken, vegetable or mushroom broth
• 2-3 cups boiling water (just in case you need to thin the soup)
• 1/2 – 3/4 cup of whipping cream
• 1 tbsp unsalted butter, divided into 2
• 2 tbsp of olive oil (in the soup pot for sautéing the onion)
• 1 1/2 tsp. sea salt, 1/2 tsp. to cook the onion & the rest added to the soup pot
• 1/8 tsp. freshly ground black pepper or more to taste and another 1/4 tsp. or more for the soup
• Juice of a lemon or lime (optional)

The Herb and Spice Blends for Broccoli, Celery and Potato Soup

Added Into the Soup Pot After Onion

• 1 1/2 tsp. cumin powder
• 1 pinch chili pepper flakes
• 1 tsp. Italian seasoning
• 2 bay leaves

Options & Tips on How to Make Broccoli, Celery and Potato Soup

• Before pureeing, if you’d like a chunkier soup, scoop out about one third of the broccoli pieces into a bowl, and set it aside. Then puree the soup. After pureeing, and before serving, add the reserved broccoli pieces back into each bowl of soup. It makes for a beautiful presentation.
• The potatoes should be peeled and cut into smaller pieces so they cook quickly.
• If you have time, cook the potatoes separately. If not, cook them along with the celery.
• Remove some of the “strings” or ribs of the celery so they don’t get stuck in the teeth and it slice finely so they cook evenly and faster.
• You can steam the broccoli first and it will take less time to cook in the pot.
• Use yellow onion as it’s the sweetest and cook it with 1/2 tsp salt for 10 minutes. Finish cooking the onion by adding some butter into the pot and melting it.
• Adding herbs and/or spices into the pot after cooking the onion is called toasting, which really brings out the flavour of the herbs.

• Boil water to thin out the soup in case you need it. Too much broth can make the soup taste too salty.
• Vegetable broth, chicken broth or mushroom broth can be used for this recipe.
• Top up the soup with some sliced green onion, freshly grated parmesan cheese, or sour cream, or croutons or all of the above.
• Serve with lime or lemon juice for a brighter, fresher taste.

Watch the Video: How to Make Broccoli, Celery and Potato Soup

Step by Step Instructions: How to Make Broccoli, Celery & Potato Soup

Gather & Prepare the Ingredients

1. Gather the ingredients.
2. Wash the broccoli and celery and place in a bowl. Set aside.
3. Peel and cut the potatoes and place them in a separate bowl of cold water and set aside.
4. Dice the onion and mince the garlic. Place onion in a medium bowl and garlic in a small bowl.
5. Warm the soup pot.
6. Cut the celery and place in a bowl.

Begin With The Base of the Broccoli, Celery & Potato Soup

1. Add the diced onion to the pot + 1/2 tsp sea salt. Cook for 5- 6 minutes.
2. Cut the broccoli into smaller florets, set aside.
3. After 5 minutes of cooking the onion, add 1/2 tbsp butter and melt it.
4. Drain the potatoes.
5. Add the potatoes and celery into the soup pot. Cook for 10 minutes.
6. Add the minced garlic to the pot and stir for 30 seconds.

Add the Broccoli and the Rest of the Ingredients

1. Pour in the broccoli.
2. Cook for 5-8 (or more) minutes. If pre-steamed, cooking time in the pot is less.
3. Add the broth.
4. Bring the soup to a boil, then reduce the heat to a simmer and cook for 15 minutes or until veggies are soft enough to puree.
5. Taste for salt and pepper and add accordingly.
6. Add boiling water if you need to thin out the soup.
7. In the last 5 minutes of cooking time, parsley (optional but nice) and a little salt and pepper.

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Finishing Touches & Presentation

1. When the soup is finished cooking, take it off the heat, pour in the lime or lemon juice (optional)and stir.
2. Puree with an immersion blender. Add additional boiling water to the soup, if it needs to be thinned. I like mine pretty thick. 🙂
3. Add the whipping cream and blend again.
4. Pour the soup into individual bowls, and top with the chunks of broccoli that you removed from the pot before pureeing, (if you removed anything, that’s optional too)fresh or dry parsley,(optional) sour cream, (optional) grated parmesan cheese, (optional) green onions (optional) and croutons (optional).

How to Store Broccoli, Celery and Potato Soup

Once the soup has completely cooled, you can store it in an airtight container, in the fridge, for up to 5 days. I don’t freeze soup because, we pretty much scarf it down by day 2 1/2. LOL. If you have leftover broccoli, cheese or green onion, store them separately from the soup, in their own containers. You can reheat the soup in a pot on the stove, or in the microwave.

In Conclusion

Broccoli, Celery and Potato Soup is easy and quick to make, plus it’s creamy, yummy and nutrient dense. It’s a bowl of deliciousness that’ll make you feel good about what you’re putting into your body, and, satisfy your appetite, without the guilt! For those of you that do make the soup, drop me a comment, and let me know what you think. And tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.

Enjoy the rest of the winter, and what’s left of 2024. Hopefully we have brighter skies ahead in 2025.

Happy New Year Y’all,

Love, Georgia Spyra

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