AuthorShana GohlCategoryDinner, LunchDifficultyBeginnerSummary
This creamy broccoli potato soup is so easy and makes a perfect weeknight meal.
Ingredients
1 tbsp olive oil
½ yellow onion
2 cloves garlic
4 gold potatoes
2 cups broccoli
water (enough to cover ingredients)
2 tbsp vegetable bouillon
Garnish
black pepper
vegan sour cream
Directions
1
Heat oil in large pot or dutch oven over medium low heat. Chop onion and mince garlic.
2
Add garlic and onion to pot and cook until fragrant, about 5 minutes. Wash and dice potatoes and chop broccoli.
3
Add potatoes, broccoli and enough water to cover ingredients. Bring to a boil and add bouillon. Stir to combine. Reduce heat to a simmer and cover.
4
Cook for 15-20 minutes or until potatoes are tender. Blend with an immersion blender until smooth and creamy. Serve with pepper and sour cream.
Nutrition Facts
Serving Size 2
- Amount Per Serving
- Calories 364
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.1g6%
- Cholesterol 0mg
- Sodium 562mg24%
- Potassium 1095mg32%
- Total Carbohydrate 70.4g24%
- Dietary Fiber 7.7g31%
- Sugars 5.1g
- Protein 10.1g21%
- Calcium 9%
- Iron 18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
