Broccoli Veggie Soup Without Tomatoes
User Reviews
5.0
18 reviews
Excellent
Broccoli Veggie Soup Without Tomatoes
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If you’re looking for a hearty, easy soup that is loaded with vegetables, this recipe is for you! This healthy broccoli soup is brimming with delicious flavor and nutrients in every single bite. A bowl of this soup is great for lunch or dinner, and it's incredibly easy to make!
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Ingredients
- 2 tablespoon avocado oil
- ½ medium yellow onion minced
- 1 medium carrot chopped
- 1 clove garlic minced
- 5 c vegetable broth
- 1 lb potatoes about 5 potatoes
- 1 ½ lb bunch broccoli cut into florets
- ½ red bell pepper chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 c frozen corn
- ¾ teaspoon salt
- 4 tablespoon fresh parsley chopped
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Instructions
Sauté the onion and carrot for the broccoli veggie soup.
- Heat avocado oil in a medium sauté pan and over medium heat. Add onion and carrot and sauté stirring occasionally for 5-7 minutes or until the vegetables soften. Add garlic and stir for 30 more seconds.
Cook the potatoes.
- Meanwhile, add a vegetable broth to a large stock pot or Dutch oven and bring it to a boil. Add cubed potatoes, reduce the heat to medium-low and cook for 10 minutes.
Add broccoli and finish cooking.
- Add broccoli florets to a pot with potatoes along with the sauteed onion and carrot, bell pepper, oregano, red pepper flakes, corn and salt. Give it a stir and cook the broccoli vegetable soup for 10 more minutes or until the potatoes are fully cooked.
Serve Broccoli Veggie Soup.
- Taste the vegetable soup to see if it needs more salt or pepper. Remove soup from the heat and serve with a sprinkling of fresh parsley in each bowl.
Notes
- Vegetables. It's important not to overcook the vegetables; otherwise, they will get mushy. Some potatoes cook faster than others, so at about the 15-minute mark, I suggest checking the doneness of the potatoes and broccoli with a knife.
- Texture. If you prefer the thicker texture of a broccoli vegetable soup, you can use an immersion blender to puree a part or all of the soup.
- Soup is too watery? Adding more ingredients, like potatoes, green beans, or cauliflower, will fix the soup that is too watery. Plus, you can make a mixture of 1-2 teaspoons of cornstarch and 3 tablespoons of water and add it to the soup. This will help to thicken it as well.
- You can also freeze it; however, please note that potatoes, when frozen, might absorb moisture from soup and become a bit grainy. This, however, doesn't affect the taste of a soup.
- So if you want to make a big batch of soup and freeze it, here's what to do.
- First, I recommend cooling the soup completely. Then distribute it between freezer-safe bags, lay it flat in a freezer, and store it for up to 3 months.
- Defrost the broccoli vegetable soup overnight in a refrigerator and then warm it in a microwave or on the stovetop.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1635mg
(68%)
Potassium
729mg
(21%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4026IU
(81%)
Vitamin C
36mg
(40%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1635mg | 68% |
| Potassium | 729mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4026IU | 81% |
| Vitamin C | 36mg | 40% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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