Broccoli Soup



  • Broccoli, one head
  • Seven ounces (200 grams) of potatoes, diced
  • One onion, diced
  • ¼ gallon (roughly one liter) of vegetable stock
  • Milk, one cup
  • Frying oil
  • Salt and pepper

Preparation/Cook Time: Prep 25 Minutes/Total 50 Minutes

Servings: 4


  • After peeling the potatoes, dice them along with the onion.
  • Add two tablespoons of oil to a saucepan, then for roughly one minute, sautee the chopped onion.
  • For an additional minute, add the diced potatoes and sautee as well.
  • Incorporate the vegetable stock in the saucepan with the onion and potato mixture.
  • For approximately 10 minutes, allow the soup to simmer. Wash the broccoli and dice it into smaller pieces in the meantime.
  • For an additional 20 minutes, continue cooking the soup after stirring the broccoli.
  • Blend the soup while it's still in the saucepan with a hand blender until the texture is smooth and lump-free.
  • Finally, for another 5 minutes, pour the milk into the soup and heat it thoroughly. If a thicker consistency is preferred, you may mix in cornstarch or an alternate thickener. Serve and enjoy.