This broccoli soup is another budget-friendly recipe from my latest cookbook. Like the others, it’s simple and delicious using very basic ingredients! This recipe can be easily made by even the most inexperienced cook! It has broccoli, potatoes, chickpeas, and stock. Sounds too simple to be true, right? I promise you it is so good and tasty you will fall in love with it!
All About Soups!
Soups are a family favorite! They are easy to prepare, usually include a lot of healthy veggies and it’s one meal for all. Everybody wins! This one is a particularly good one for struggling parents and toddlers alike since it’s broccoli heavy but can be made cheezy at the same time (which is always a good winning point with kids). If you wanna introduce it to small children, try reducing the amount of broccoli at first, then add more potatoes, once they like it you can slowly start adding more green power to it and they won’t even notice. It’s a good trick…try it!
Warming bowls of soup are so good after a long day outside! They help us cozy up and fill our bellies warmly to get ready for a good night sleep. If you’re not very familiar with cooking or eating soups then you should find a few simple recipes and try them out. Pick a favorite and stick to them! You’ll become a soup lover in no time and join the club.
Broccoli Soup: Pressure cooker dream!
Pressure cookers (like instant pots!) are today’s lifesavers. They cut down on cooking time by half on almost every recipe and you can program them to manage themselves so you can go on about your day. Can you even remember what life was like before they came into our lives? They are a great investment if you’re looking for some extra help in the kitchen.
For this broccoli soup recipe throw everything into the pressure cooker and cook on high for 5 minutes. Then continue to step 4.
You don’t have a pressure cooker? No problem! This soup can be cooked in a normal pot and it will taste as delicious! Here’s the video tutorial:
- Replace the lemon juice with 1/2 cup of nutritional yeast.
- Tester’s tip: Adding celery in step 1 will give it a nice complexity to the flavor.
Remember to add as many veggies as you want and find your perfect combo! Enjoy!
- 1/2 tablespoon canola or vegetable oil (or 3 tablespoons water)
- 1 cup diced red, white, or yellow onion (about 1 medium onion)
- 1 teaspoon minced garlic (about 2 small cloves)
- 5 cups water and 21/2 vegetable bouillon cubes, or 5 cups vegetable broth
- 6 cups chopped russet or red potatoes (about 8 small potatoes)
- 1 (10 ounce) bag frozen broccoli or 3 crowns of fresh broccoli, chopped
- Juice of 1 small lemon
- Pinch of pepper
- 1 (15 once) can chickpeas, drained and rinsed, added in step 2 (optional)
- Red chili flakes for topping (optional)
In a medium pan over medium-low heat, heat the oil (or water). Add the onion and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
Add the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and pepper.
Bring to a boil.
Boil until the potatoes are cooked all the way through, 10 to 15 minutes.
Remove from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Return the pureed soup to the pot and combine with the remaining soup.