Potato Broccoli Soup

Potato Broccoli Soup

Enjoy our vegetarian recipe Potato Broccoli Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories1606 kJ (384 kcal)
Protein14 g
Fat22 g
Carbohydrates28 g
Fiber7 g


cutting board, immersion blender, non-stick frying pan, cooking spoon, chef's knife, Spoon, pot, bowl

Recipe instructions:


Take the broccoli out of the fridge and let defrost. Cut the potatoes into ca. ¾ in cubes and set aside.

  • 3.5 oz Broccoli, frozen
    3.5 oz Broccoli, frozen
  • 4.4 oz Potatoes (w/o skin)
    4.4 oz Potatoes (w/o skin)

Toast the peanuts on medium heat in a non-stick frying pan without oil until golden brown.

  • 2 Tbsp Peanuts, roasted
    2 Tbsp Peanuts, roasted

Coarsely chop the onion and garlic.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)

Heat the canola oil in a pot over medium heat. Add the garlic and onions and fry until the onions turn translucent.

  • 2 tsp Canola oil
    2 tsp Canola oil

Add the potatoes and broccoli into the pot and fry until the potatoes start to brown.


    Add the vegetable broth into the pot, put on a lid and let simmer for approx. 15 minutes until the potatoes are cooked. Blend with an immersion blender until creamy.

    • 1 cup Vegetable broth
      1 cup Vegetable broth

    Coarsely chop the parsley. Season the soup with salt, pepper and nutmeg. Serve and top with the sour cream, parsley and peanuts.

    • 1 twig of Parsley, fresh or frozen (~ ½ tsp)
      1 twig of Parsley, fresh or frozen (~ ½ tsp)
    • Salt
    • Black pepper
      Black pepper
    • 1 pinch of Nutmeg, ground
      1 pinch of Nutmeg, ground
    • 2 Tbsp Sour cream, light
      2 Tbsp Sour cream, light

    Enjoy your meal!