Broccoli And Potato Soup In Soup Maker

This Broccoli and Potato Soup in Soup Maker is a creamy and healthy recipe, which includes fresh broccoli and potatoes. It’s a no-fuss take on the classic, ready in just 45 minutes.

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Broccoli and Potato Soup In Soup Maker Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large brown or yellow onion, roughly chopped
• 3 cloves garlic, peeled and chopped
• 500g (17 oz) broccoli, cut into florets (include chopped stems)
• 2 medium potatoes, peeled and chopped
• 3 cups (750 ml) vegetable stock
• 2 teaspoons fresh thyme leaves
• Sea salt and black pepper, to taste
• ¼ cup fresh parsley leaves

Optional Garnish:

• Fresh parsley leaves
• Finely grated lemon zest

How To Make Broccoli And Potato Soup In A Soup Maker

1. Sauté the aromatics: If your soup maker has a sauté function, add olive oil, onions, and garlic. Sauté for 3–4 minutes until softened (not browned). If not, sauté them in a pan first, then transfer to the soup maker.
2. Add vegetables and stock: Add broccoli florets and stems, potatoes, vegetable stock, and thyme leaves into the soup maker. Season with salt and pepper.
3. Select smooth soup setting: Close the lid and choose the “smooth soup” setting. Most soup makers will cook and blend automatically in about 25–30 minutes.
4. Finish with herbs: Once the soup cycle finishes, open the lid and stir in fresh parsley. If desired, blend again briefly for extra smoothness.
5. Serve and garnish: Pour into bowls and top with extra parsley and a touch of grated lemon zest.

Recipe Tips

• Can I use frozen broccoli? Yes, but fresh gives a brighter flavor. No need to thaw if your soup maker can handle it.
• How to make it creamy: For a richer soup, stir in a splash of cream or coconut milk after blending.
• Can I skip the sauté step? Yes, but sautéing the onion and garlic enhances the flavor.
• Best stock to use: Vegetable stock keeps it vegetarian, but chicken stock works too.
• Add protein? Stir in a scoop of Greek yogurt or blend in some cooked white beans.

What To Serve With Broccoli And Potato Soup

This warm and smooth soup goes well with:

• Crusty whole grain bread or sourdough
• A grilled cheese sandwich
• Roasted chickpeas or croutons
• A fresh green salad

How To Store Broccoli And Potato Soup

Refrigerate: Let cool completely, then store in an airtight container for up to 4 days.

Freeze: Pour into freezer-safe containers and freeze for up to 2 months. Thaw overnight and reheat gently.

Broccoli And Potato Soup Nutrition Facts

• Calories: 144
• Carbohydrates: 23g
• Protein: 4g
• Fat: 5g
• Saturated Fat: 1g
• Sodium: 505mg
• Potassium: 619mg
• Fiber: 4g
• Sugar: 4g
• Calcium: 62mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a Ninja or Morphy Richards soup maker?
Yes, this recipe is compatible with most soup makers that have a “smooth soup” function.

Do I need to peel the broccoli stems?
No, just chop them small—they blend well and reduce waste.

Can I add cheese to this soup?
Yes, stir in some grated cheddar or parmesan after blending for added richness.

Is this soup freezer-friendly?
Yes, just cool completely before freezing and avoid adding dairy until reheating.

Try More Recipes:

• Broccoli And Pea Soup In Soup Maker
• Broccoli And Cauliflower Soup In Soup Maker
• Broccoli And Blue Cheese Soup In Soup Maker