Ingredients
2 tbsp extra virgin olive oil
1 medium brown or yellow onion, roughly chopped
3 garlic cloves, peeled and chopped
5 cups broccoli florets (about 2 medium heads)
3 medium potatoes, peeled and chopped
5 cups vegetable stock
1 tsp fresh thyme leaves
Salt and black pepper, to taste
1/4 cup fresh parsley leaves (plus extra for garnish)
Finely grated lemon zest, for garnish (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté the onion for about 5 minutes, stirring occasionally without browning.
- Add garlic and cook for another 2 minutes.
- Stir in broccoli, potatoes, vegetable stock, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Remove from heat and add parsley leaves.
- Blend the soup using a hand blender or regular blender until smooth (allow steam to escape if using a blender).
- Return the soup to the pan, reheat gently, and adjust seasoning if needed.
- Serve hot, garnished with parsley and lemon zest if desired.
Notes
- For extra creaminess, stir in coconut milk or cream before serving.
- Add shredded cheddar or parmesan for a cheesy variation.
- Spice it up with chili oil or red pepper flakes.
- Make it more filling by adding white beans, lentils, or quinoa.
- This soup stores well in the fridge for 4 days or freezes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 160
- Sugar: 3g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
