- Prep-time: / Ready In:
- Makes 9 Cups
- Serving size: 2¼ cups
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This cream of broccoli soup is delicious, and making it gives you the enormous satisfaction of transforming a large amount of broccoli into a luscious and creamy soup.
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Ingredients
- 2 pounds broccoli with stems
- 1⁄2 medium onion, roughly chopped
- 1 small potato, scrubbed and roughly chopped
- 1 teaspoon garlic powder
- 2 cups fresh or frozen green peas
- 1⁄8 teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 1 tablespoon finely chopped fresh dill
- Sea salt
Instructions
- Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
- Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
- Reduce the heat to medium and cook for 10 minutes.
- Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
- Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
- Return the soup to the pot. Add water so that the consistency of the soup is moderately thick. Stir in the pepper, lemon juice, dill, and salt to taste.
- Bring to a boil.
- Turn off heat and serve immediately.
Nutritional Information:
Per serving (2¼ cups): 189 calories, 38 g carbohydrates, 12 g protein, 1.1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 232 mg sodium, 11.7 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (14)
(4 from 6 votes)This is really good and easy! I cut the recipe in half and used broth and some plant milk instead of water. I love it!
Loved this soup. So surprising with the ingredients.
Very messed up quantities
I really liked this but my husband didn’t. I added a can of canellini beans to make it a complete meal. I also used veggie broth instead of water. The hardest part was processing in my Vitamix. It took me 3 batches. The volume the recipe makes is way more than fits the average home cook’s food processor.
The 3 cups of water must be a typo. I needed 9 to even come close to being enough. Used veggie broth as another person mentioned for more flavor.
What could be substituted for the potato—I’m allergic unfortunately.
Wonderful!
Delicious meal
Love healthy recipes for fatty liver
As written, I found this recipe inadequately seasoned. I also noted that 3 cups of water is not enough liquid for 2 pounds of broccoli, two cups of peas, and a small potato to cook in, even if the goal is an incredibly thick puree. I bumped up the liquid to 5 cups water, added 1 TBSP vegan soup base, 1/2 teaspoon kosher salt, 1/2 tsp mushroom powder, and 2 TBSP of nutritional yeast. After pureeing, I stirred in one cup of unsweetened almond milk. With these amendments, the result is more flavorful and appealing. I topped mine with roasted chickpeas for some added protein.
Yummy additions, I will definitely be using them when I make this. Thank you for sharing, Amy.
Dinner? Or are you all souped out?
Excellent recipe....very filling bowl of broccoli soup....good for your body and soul. I also made the broccoli tater tots to go on the side. A delicious way to load up on cruciferous !!!!!!
What are broccoli tater tots? Asking for a friend.