Healthy Broccoli Potato Soup
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
8 Servings
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Calories
204 kcal
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Course
Main Course, Soup
Healthy Broccoli Potato Soup
Description
This soup begins by sautéing onions and carrots lightly, then simmering potatoes, white kidney beans, and spices like garlic powder and thyme in vegetable broth until tender. Broccoli is added near the end to retain texture. Part of the vegetables are removed before blending, allowing for a combination of smooth and chunky consistency once returned to the pot.
The flavor is mild and comforting with a subtle savory note from nutritional yeast and gentle herb seasoning. Cashew milk creates a creamy base without using dairy. The result is a hearty but smooth soup with varied vegetable texture.
The recipe includes an Instant Pot method by sautéing and then pressure cooking ingredients for convenience. Adjust seasoning by adding salt to taste. The soup can be adapted by pureeing fully or serving chunkier depending on preference.
Notes suggest alternative plant milks for those avoiding nuts, and optional spices like cumin or paprika can be added to enhance flavor.
Ingredients
- 1 red onion finely chopped, large
- 4 carrot thinly sliced, large
- 2 pounds potato peeled & diced, Yukon gold variety
- 19 ounce white kidney beans drained & rinsed, canned
- 1 broccoli cut into bite size florets, approx 8 cups of small florets, large
- 6 cups vegetable broth low sodium
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried
- salt to taste, sea salt
- 1 cup cashew milk or soy milk, or coconut milk, unsweetened
Instructions
- Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
- Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
- Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.
Instant Pot Directions
- Set your Instant Pot to the sauté function, then add the onion and carrots with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
- Add all remaining ingredients EXCEPT the milk and close the lid, making sure the valve is in the sealing position. Cook at high pressure for 7 minutes and then quick release the steam valve. Remove the lid once safe to do so.
- Use a slotted spoon to remove 4 cups of the veggies and set aside. Then puree the remaining soup using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids.
- Return the reserved veggies to the pot, stir in the milk and taste for salt. I added ½ a teaspoon at this point, but salt to your taste. Then serve and enjoy.
Notes
- The soup can be fully pureed for a smooth texture or partially pureed to keep some chunkier vegetables for added texture.
- Substitute cashew milk with soy or coconut milk if avoiding nuts; canned coconut milk adds richness but also more fat.
- Add spices like cumin, paprika, or cayenne to increase flavor and heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204cal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Sodium | 398mg | 17% |
| Potassium | 1087mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 5574IU | 111% |
| Vitamin C | 94mg | 104% |
| Calcium | 94mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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