Iron-Rich Broccoli Potato Soup
Nutritious and Hearty Broccoli Potato Soup Recipe
Start your morning with a vibrant green soup packed with iron, perfectly complemented by a slice of bread. While broccoli is known for its iron content and often enjoyed in salads, a hearty soup made with a rich broth from chicken breast, whole peppercorns, and leeks is an excellent alternative. The harmonious blend of broccoli, potatoes, and onions, with whole peppercorns cutting through any richness and melding beautifully with the chicken broth, creates a wonderfully complex flavor profile! Serving it with warm baguette is simply the perfect finishing touch. Enjoy this delicious broccoli soup at home, rivaling any restaurant’s offering.
Chicken Broth Ingredients
- 1 chicken breast
- 1/2 leek (white part mainly)
- 1/2 Tbsp whole peppercorns
- 2 Tbsp cooking wine (like Mirin)
- 3 cups water
Soup Ingredients
- 1 head broccoli (approx. 250-300g)
- 1 large potato (approx. 150-200g)
- 1/2 onion (approx. 80-100g)
- 1 cup milk
- A little olive oil
- A pinch of salt (to taste)
- 1 head broccoli (approx. 250-300g)
- 1 large potato (approx. 150-200g)
- 1/2 onion (approx. 80-100g)
- 1 cup milk
- A little olive oil
- A pinch of salt (to taste)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the soup. Peel and roughly chop the onion. Peel and cut the potato into large chunks. Wash the broccoli thoroughly, trim the tough base, and cut the florets and stems into bite-sized pieces.
Step 2
Now, let’s make the chicken broth. Pour 3 cups of water into a pot. Add the white parts of the leek, cut into large pieces, along with the whole peppercorns and chicken breast. Add 2 tablespoons of cooking wine. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes to extract the flavors.
Step 3
Tip: I used a chicken breast meant for steak, but any type of chicken breast will work. Using fresh chicken breast will yield a deeper flavor.
Step 4
Once the broth has simmered sufficiently, remove the chicken breast and leek, keeping the clear broth. (You can shred the removed chicken breast and use it as a garnish for the soup.)
Step 5
Prepare another pot or a deep pan. Heat a little olive oil over medium-low heat. Add the prepared potato, onion, and broccoli. Sauté for about 3-5 minutes until the vegetables soften slightly, taking care not to burn them, to enhance their flavors.
Step 6
Pour the chicken broth into the sautéed vegetables. Bring to a simmer over medium heat and continue to cook for another 15 minutes, or until the vegetables are completely tender.
Step 7
Once the vegetables are fully cooked and soft, turn off the heat and let it cool slightly. It’s time to blend the soup smoothly. Using an immersion blender is convenient as you can blend directly in the pot. If you don’t have one, transfer the mixture to a blender and blend until very smooth, ensuring there are no lumps.
Step 8
Return the blended soup to the pot and pour in 1 cup of milk. Adding milk will make the soup creamier and richer.
Step 9
Place the pot over low heat and stir continuously as the milk and soup combine. Keep stirring to prevent sticking, and cook until the soup reaches your desired consistency. Once it thickens, turn off the heat.
Step 10
Finally, season with salt to taste. Adjust the amount of salt according to your preference. A sprinkle of black pepper can also be added, if desired.
Step 11
Your warm and nutritious broccoli soup is ready! Serve immediately while hot, or enjoy with warm baguette for a delightful meal.
