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broccoli potato soup in a bowl with sour cream and parsley

Broccoli And Potato Soup

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan


A simple broccoli and potato soup ready in just 30 minutes.


Units Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 large head of broccoli, cut into florets (approx 5 cups)
  • 1 medium russet potato, peeled and cut into cubes
  • 1/4 cup parsley
  • 1 bay leaf
  • 4 cups vegetable broth
  • salt and pepper to taste


  1. Heat the olive oil in a large pot on medium-high heat, then add the onion and garlic and saute for 2 minutes.
  2. Add in the broccoli, potato, parsley, bay leaf, vegetable broth, salt and pepper and bring to a light boil.
  3. Reduce the heat to low, cover and let simmer for about 15 minutes, or until the potato and broccoli are tender.
  4. Remove the bay leaf (don’t forget this step!) and blend the soup with an immersion blender, or in a regular blender.


  • Serving Size: 1/4 of the recipe
  • Calories: 178
  • Sugar: 3.5g
  • Fat: 8g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 9g