Cream of Broccoli and Potato Soup Recipe

Cream of Broccoli and Potato Soup Recipe: Simple, filling, with few ingredients and taste as good warm as it tastes at room temperature. It can be served year-round.
Course Dinner, Lunch
Cuisine Fusion
Keyword easy, lighter, winter
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 portions
Calories 283kcal
Author Clara Gonzalez


  • 3 tablespoons of olive oil
  • 1 large white onion , diced
  • 1 lb [0.45 kg] floury potatoes , diced
  • 1.5 quart [1.5 lt] of vegetable broth , divided
  • 1 lb [0.45 kg] of broccoli , cut into florets
  • 1/3 cup of minced spinach
  • 1 teaspoon of lime juice
  • 1 1/2 teaspoons of sea salt , or to taste
  • 1/4 teaspoon of freshly cracked pepper , or to taste
  • 1/4 cup of freshly-grated parmesan , or to taste
  • 2 tablespoons of minced curly parsley , or to taste
  • 1 baguette , sliced and toasted


  • In a 2.5 quart [2.5 lt] pot heat the oil over low heat. Add the onion and potatoes and cook and stir until the onions start to become translucent.
  • Add 3 tablespoons of vegetable broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.
  • Add the remaining broth and the broccoli. Increase heat to medium and bring to the boil.
  • Once it has come to a rolling boil, remove from the heat. Add the spinach and let the preparation cool to room temperature.
  • Purée the soup in a blender, then return to the pot.
  • Pour in the lime juice and season with salt and pepper to taste and heat over medium temperature until it breaks the boil.
  • Remove from the heat and serve. Sprinkle with parmesan and parsley to taste and serve alongside bread.


Calories: 283kcal | Carbohydrates: 40g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1882mg | Potassium: 640mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 79.9mg | Calcium: 143mg | Iron: 4.5mg