Sunday 28 September 2014

Broccoli and Potato Soup

This great tasting soup is so easy to put together and one we really enjoy. I like to toss abit of shredded cheddar cheese in mine but my hubby prefers his as is.

1 pound broccoli florets
1 pound potatoes, peeled and chopped
1 onion, chopped
6 cups GF vegetable broth
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
Fresh ground pepper to taste
Salt to taste

Melt the butter in a large pot over medium-high heat; add the onions and potatoes and cook for 5 minutes.
Add the remaining ingredients and bring to a boil; reduce heat to medium and simmer for 30 minutes.
Puree the soup with an immersion blender.
If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.
Ladle into bowls.


  1. This is such a delicious and creamy soup -- it made a wonderful lunch today. I love how the potato adds a creamy taste to the soup without having to add cream and cheese, etc. This soup is so easy to make and it makes for a very satisfying meal. Nancy : )

  2. Very much enjoyed this soup, love the combination of vegetables and the ease of preparation. Since I have a lot of gorgonzola on hand currently, I just to use it to dress the soup, mmm, fabulous!! Thank you, Bea, lovely recipe!!


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