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Broccoli Potato Soup

Broccoli-Potato Soup
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American, gluten-free, Vegan
Servings: 4 servings
Author: Vaishali Honawar

Ingredients

  • 1 tsp vegetable oil
  • 1 onion , sliced
  • 1/2 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp red chilli powder (optional)
  • 8 cloves garlic , sliced thin
  • 2 cups broccoli florets (I used frozen)
  • 3 yukon gold potatoes , diced and then boiled until tender
  • 1 cup peas (I used frozen)
  • 2 cups water
  • 1/4 cup almond milk (optional. Also feel free to use soy milk instead)

Instructions

  • Heat the oil in a saucepan. Add the onions and cook, stirring, until softened but don't let them brown.
  • Add the garlic and stir for another minute until it softens.
  • Add the turmeric, chilli powder, and black pepper. Stir in.
  • Add the broccoli florets and cook, stirring, until tender. Add the peas and stir them until softened. Add the water and bring to a boil.
  • Add the cooked potatoes and salt to taste.
  • Take the saucepan off the heat and blend the soup, either with a hand-blender or, very carefully, by transferring to a regular blender.
  • Transfer back to the saucepan and heat through. Add the almond milk at the end, if using.
  • Check the salt. Serve hot with some baked croutons.
  • Enjoy!