Broccoli Veggie Soup Without Tomatoes
User Reviews
5
Broccoli Veggie Soup Without Tomatoes
Description
The Broccoli Veggie Soup Without Tomatoes begins with sautéing onions and carrots in avocado oil until soft, then adding garlic briefly for aroma. Meanwhile, potatoes are boiled until nearly tender in vegetable broth. Broccoli florets, red bell pepper, corn, and seasonings including oregano, red pepper flakes, and salt join the pot for the final cooking step. The soup simmers until vegetables reach desired tenderness.
This soup combines the mild sweetness of carrots and corn with the earthiness of potatoes and broccoli. The aroma from garlic and dried herbs adds warmth. Its texture balances tender solids in a clear, flavorful broth, with fresh parsley garnished to finish. The method preserves some bite in vegetables by monitoring cooking progress, especially potatoes.
This versatile soup can be adjusted to preferred thickness by blending part of the soup or thickening with cornstarch slurry if desired. It pairs well as a light meal or side dish. Leftovers can be frozen but may affect potato texture. Cooling the soup before freezing and defrosting in the refrigerator maintains best quality. Checking doneness mid-cooking helps avoid overcooking vegetables.
Ingredients
- 2 tablespoon avocado oil
- ½ medium yellow onion minced
- 1 medium carrot chopped
- 1 clove garlic minced
- 5 c vegetable broth
- 1 lb potato about 5 potatoes
- 1 lb bunch broccoli cut into florets
- ½ red bell pepper chopped
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 1 c corn frozen
- ¾ teaspoon salt
- 4 tablespoon parsley chopped, fresh
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
- Do not overcook the vegetables to prevent mushy texture; check doneness around 15 minutes.
- Use an immersion blender partially or fully for a thicker soup consistency if preferred.
- Add more vegetables or a cornstarch-water slurry to thicken if the soup seems watery.
- To freeze, cool soup completely, portion into freezer-safe bags, and store up to 3 months; thaw overnight in refrigerator before reheating.
- Potatoes may become grainy after freezing but this does not change the soup's flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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