VEGAN BROCCOLI POTATO SOUP
Growing up, broccoli was one of the very few vegetables I tolerated. Now I love it and can't get enough ways to eat it. I made this broccoli potato soup into hearty, healthy dinner that's so inexpensive and easy - perfect for a weeknight meal.
Servings 4
Calories 197kcal
Ingredients
- 2-3 cups peeled cubed red or gold potatoes
- 4 cups finely chopped broccoli stem and florets
- 2 teaspoons minced garlic
- 2 tablespoon olive oil
- salt & pepper
- ½ teaspoon ground cumin
- ¾ teaspoon ground ginger
- 3 cups vegetable stock
Instructions
- Heat olive oil in large pot with lid over medium heat. Add garlic and potatoes. Season with 1 teaspoon each salt and pepper. Saute two minutes, stirring once. Add broccoli, cumin, and ginger. Stir to combine. Cover. Cook five minutes.
- Uncover. Add 1 Cup of broth. Scrape bottom of pan with wooden spoon to remove any residue from cooking. Add two cups broth. Cover and bring to boil. Boil five minutes.
- Reduce heat. Simmer 10 minutes. Remove from heat.
- Let sit 5 minutes. Add salt and pepper to taste.
Notes
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Nutrition
Calories: 197kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 743mg | Potassium: 801mg | Fiber: 5g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 105mg | Calcium: 63mg | Iron: 2mg