Creamy Broccoli and Potato Soup: A Healthy and Delicious Recipe
Easy Broccoli Soup Recipe Perfect for Breakfast or Baby Food
Wondering how to incorporate beneficial broccoli into your diet? Transform it into a fragrant and smooth soup! This broccoli and potato soup is ideal for a simple breakfast and even makes a nutritious baby food. Its mild flavor and creamy texture are sure to be a hit!
Ingredients (Measurements: Standard Korean table spoon & measuring cup)
- 1 head of fresh broccoli
- 1/2 medium onion
- 1 medium potato
- 2 cups water (approx. 400ml)
- 100ml milk (or 100ml heavy cream)
- Grated cheese (Parmesan or Cheddar) to taste
- 1 Tbsp olive oil
- Pinch of salt, to taste
- Pinch of black pepper, to taste
- 1-2 Tbsp vinegar (for washing broccoli)
Cooking Instructions
Step 1
First, let’s prepare the broccoli. Broccoli florets can easily harbor dirt, insects, or pesticide residues, so thorough washing is essential. Separate the broccoli into bite-sized florets.
Step 2
Place the prepared broccoli in a bowl and add 1-2 tablespoons of vinegar to the water. Submerge the broccoli completely in the water and let it soak for about 5-10 minutes. This helps to loosen and remove impurities from the surface.
Step 3
After soaking, rinse the broccoli thoroughly under running water to wash away any remaining dirt. Drain the washed broccoli well.
Step 4
Peel the onion and slice it thinly into strips. The sweetness of the onion will add depth to the soup’s flavor.
Step 5
Peel the potato and cut it into strips similar in thickness to the broccoli. Adding potato will make the soup creamier and thicker.
Step 6
Heat a pot or deep pan over medium heat and add 1 tablespoon of olive oil. Add the sliced onion and potato and sauté until the onion becomes translucent. Sautéing until the onion turns translucent will bring out its natural sweetness.
Step 7
Add a pinch of black pepper while sautéing to enhance the flavor and remove any potential ‘green’ taste from the vegetables. Continue to cook until the vegetables are lightly golden.
Step 8
Once the onion and potato are somewhat softened, pour in 2 cups of water (approximately 400ml). Bring the water to a boil, then add all the prepared broccoli. Reduce the heat to medium and simmer for 10-15 minutes, or until the vegetables are completely tender.
Step 9
When the broccoli and potato can be easily pierced with a fork, turn off the heat. Be careful not to overcook, as this can affect the color. Allowing it to cool slightly before blending will ensure safer handling.
Step 10
Transfer the cooked vegetables to a blender or use an immersion blender to purée them until smooth. If you prefer a thinner consistency, you can add a little more water. The key is to achieve a very smooth, velvety texture.
Step 11
Pour the puréed soup back into the pot. Add 100ml of milk (or heavy cream for a richer flavor) and gently heat over low heat. Stir occasionally to prevent sticking.
Step 12
Once the soup begins to simmer, reduce the heat to low. Season with salt and pepper to your taste. It’s best to start with a small amount and adjust as needed, tasting as you go.
Step 13
Finally, stir in your preferred cheese, such as grated Parmesan or chopped Cheddar, until melted. Your delicious broccoli and potato soup is ready! Enjoy a warm bowl and have a healthy day!
