Comforting Fall Market Soup

This simple potato and broccoli soup is a fall classic for a reason. By blending half of the soup and leaving the other half chunky, you get a creamy texture that still has some bits of vegetable to bite in to.

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: Healthy, Vegan, Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 221kcal

Author: Rondi Robison

Equipment

Large pot
Blender

Ingredients

2 Tbsp olive oil or coconut oil
1 yellow onion, diced
2 cloves garlic, finely chopped
3 gold or red potatoes, peeled and diced
1 tsp Kosher salt
¾ lb. broccoli
4½ cups vegetable stock or water, or chicken stock
pinch nutmeg
½ lemon, juiced
1 tsp ground black pepper
garnish, see notes (optional)

Instructions

Peel and dice 3 gold or red potatoes. Chop ¾ lb. broccoli into bit sized pieces. Dice 2 garlic gloves and 1 yellow onion.
Preheat a large soup pot over medium heat. Add in 2 Tbsp olive oil or coconut oil and the diced onion. Sauté until soft and starting to turn brown (5-7 minutes).
Add in chopped garlic, potatoes, and 1 tsp Kosher salt. Sauté for another 5 minutes or until the potatoes are starting to soften but aren't done. Add ½ cup vegetable stock or water and allow to reduce by about half.
Add the chopped broccoli. Cover and cook for 5 more minutes. Add 2 cups of vegetable stock or water to a blender along with about half the salted veggies. Blend until smooth and return to the pot with remaining 2 cups of vegetable stock or water. Bring soup to a simmer and cook until potatoes and broccoli are cooked to your liking.
Add in a pinch of nutmeg and the juice of half a lemon. Season with more salt and pepper to taste.

Notes

Garnish with any combination of toasted cashews, sesame seeds, toasted walnuts, green onions, parsley, or cilantro.

Nutrition