This soup is jam-packed with vitamins, minerals, fibre and water, tastes great, is satisfying, vegetarian and super easy to make!It’s a super healthy choice for lunch or dinnertime! What more can you ask for in a meal?! Serve Creamy Broccoli Potato Soup with coconut, topped with sharp, white, cheddar cheese and a warm bun for lunch, or with a warm bun plus a side salad for dinner.
The Star Ingredients In This Soup Are:
Broccoli
Creamy Broccoli and Potato Soup is not only super yummy but also packs a punch nutritionally! Broccoli is an excellent source of minerals like potassium, calcium and iron. It’s also a rich source of antioxidants, including vitamins C, K and A. Antioxidants neutralize cell damage caused by free radicals, thereby strengthening the immune system and reducing inflammation.
Potato
Potatoes are a good source of fibre which helps with digestion, and, they’re very filling which aids in weight management. Potatoes are also rich in antioxidants which help to prevent cell damage and disease, and finally, they contain potassium, vitamin C and B6 which support heart health.
Mushroom Broth
Other healthy ingredients in Creamy Broccoli Potato Soup include onion, garlic, celery, and mushroom broth. Instead of choosing to use vegetable broth for a vegetarian or vegan option, I went with mushroom broth instead. I’ve recently read about the benefits of mushroom broth, so I had to buy some and try it out. What’s so great about mushroom broth? Well, it’s rich in nutrients and antioxidants, which supports immune health and joint health by decreasing inflammation. It is also good for gut health,and is a great flavour boost for any vegetable based or vegan soup. I’m definitely a fan of this flavourful broth.
Coconut Cream & Lime Juice
I added coconut cream to enhance the soup’s flavour and texture, and to give it a boost of protein and fibre. I recently read about coconut’s benefits to your overall health. It contains oodles of antioxidants which provide anti-inflammatory effects, and lots of fibre which aids in digestion and promotes a healthy gut microbiome.Not to mention that it boosts metabolism and improves your blood sugar and triglyceride levels.
If you’re not a fan of the taste of coconut, or you aren’t looking for a dairy free option, use regular milk, or cream instead. You can also opt for mayo, which makes soup really thick and smooth!
Adding a hint of citrus to the soup bumps up the flavour quite nicely. I suggest a tablespoon or two of fresh-squeezed lime juice.
Tips on How To Make the Best Creamy Broccoli Potato Soup
- When adding the coconut cream, do it after the soup has finished cooking and when it is off the heat.
- Potatoes are optional, but they thicken the soupwithout having to use too much cream or butter. You can use 3/4 cup of mayo instead or for a thicker & smoother soup, use both 🙂
- Cook the onion in olive oil and 1/2 tsp of salt on low heat, and after 4 minutes, add the butter, melt it and throw in the herb/spice blend. Cooking the herb/spices at the beginning, with the onions, is called toasting, and boosts the soup’s flavour. After toasting the herb/spice blend for 2-3 minutes, add the garlic and cook for 30 more seconds.
- Make sure to cut the broccoli and potatoes into smaller, bite-sized piecesso that it all cooks evenly.
- Add the dried parsley in the last 5 minutes of cooking time. For this recipe I used dried parsley, but if you’ve got fresh parsley, that’s even better, and it makes for a great-looking presentation.
- Top the Broccoli Potato Soup with green onions for a bit of crunch, and some fresh ground pepper and dry or fresh parsley. You can also shred some sharp white cheddar cheese on top or serve a piece on the side. And, don’t forget to include a piece of warm bread.
Why You Should Make Creamy Broccoli Potato Soup
In conclusion, you should make Creamy Broccoli and Potato Soup with a hint of coconut, because it is super healthy, tastes incredible, and if you sub the butter with coconut oil, it’s vegan too!It’s loaded with vegetables, which are an amazing source of vitamins and minerals, crucial for overall health. And finally, this soup is easy to make, it’s pretty quick and an effortless way to include more vegetables into your diet.
I hope you enjoy the recipe as much as I did. If you do make the soup, leave a comment below and tag me on instagram @delish_soups_by_georgia_spyra with a photo of your creation. I’d love to see it!
Ciao,
Georgia Spyra
Creamy Broccoli, Potato & Coconut Soup
Equipment
- 1 soup pot with lid
- 1 spatula
- 1 garlic press
- 1 vegetable peeler
- 1 medium mixing bowl
- 1 paring knife
- 1 chopping knife
- 1 cutting board
- 1 strainer
- 1 small food processor optional but helps to dice onions quickly
- 1 immersion blender
- 1 set of measuring cups
- 1 set of measuring spoons
Ingredients
- 1 large onion diced
- 4 cloves of garlic crushed
- 2 stalks of celery chopped thin
- 1 large potato (or use 3/4 cup mayo instead or try using both potato and mayo for the creamiest soup) cubed small
- ½ cup coconut cream
- 2 tbsp olive oil or coconut oil
- 1 tbsp butter or use more coconut oil or olive oil
- ½ lime about2 tbsp squeezed
- 2 small heads of broccoli cut into bite sized pieces
- 6 cups mushroom broth you can use vegetable or chicken broth or a combo of the 3
herb & spice blend
- 1 tsp cumin powder
- 1 pinch of chili peppers
- 2 bay leaves
- ½ tsp italian seasoning
added spices & herbs
- ½ tsp salt to cook onion and more later for soup. Amount depends on your taste.
- ¼ tsp pepper or more depending on taste
Instructions
- Wash and prep all veggies
- Cook the onion in coconut oil or olive oil and 1/2 tsp salt for 5 minutes. Cook on low-medium heat.
- Add 1 tbsp butter to the onions , melt it and add the 1st spice/herb blend. Turn the heat to medium and toast the spices for 2-3 minutes.
- Toss in celery and potato. Cook up to 10 minutes.
- Add the broccoli and cook for an additional 5 minutes. If needed, add some more butter.
- Add mushroom or vegetable broth. If you aren't vegetarian or vegan, you can opt to use chicken broth.
- Bring the soup to a boil. Then turn the heat down to a simmer and cook for 15-25 minutes (till veggies are soft enough to blend). Add salt and pepper to taste.
- Remove from heat, take out the bay leaves add the lime juice and puree the soup. If adding mayo, temper it first and blend it in now.
- Add the coconut cream and puree some more.
- Top with fresh or dry parsley, shredded white cheddar cheese (optional) and croutons (optional) or green onions (optional)
Notes
- You can leave out the potato and use 3/4 cup of mayo instead to thicken the soup or use both for the creamiest & smoothest soup with a nice bit of tanginess. It’s honestly so damn good!! I add mayo to a lot of my soup recipes.
- Coconut cream can be substituted with whipping cream. Or you can use a little extra mayo and skip the cream altogether.
Previewing recipe ID: 841
