Broccoli and Potato Soup

Name: Broccoli and Potato Soup - Georgeta D.
Ingredients: 500 g frozen broccoli; 1 onion; 1 large carrot; 1 large potato; 2 cloves of garlic; 2 tablespoons of olive oil; 1 glass of tomato juice; 1 sprig of dried thyme; salt; chili flakes

Soups - Broccoli and Potato Soup by Georgeta D. - Recipia

On some days, I need to prepare something quickly, without much planning. I have made this broccoli and potato soup many times, especially when I only have vegetables on hand. It doesn't have complicated steps and is perfect for days when you don't feel like spending much time at the stove. What I like is that you only need a few basic ingredients and frozen broccoli, which I always have in the fridge. Quick Info Total time: about 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 4-5 Difficulty: easy Recipe type: quick soup, vegan or for a light lunch Ingredients 500 g frozen broccoli 1 onion 1 large carrot 1 large potato 2 garlic cloves 2 tablespoons olive oil 1 glass of tomato juice (about 200 ml) 1 sprig of dried thyme salt, to taste chili flakes, to taste Preparation Steps 1. Bring 2-3 liters of water to a boil in a large pot. Add salt, olive oil, and the sprig of thyme. 2. While the water is reaching the boiling point, peel the onion, carrot, potato, and garlic. Chop the onion finely, dice the carrot and potato, and slice the garlic thinly. 3. When the water starts boiling, add the chopped onion, carrot, garlic, and potato. Let everything simmer over medium heat until the carrot is almost cooked, about 15-20 minutes. 4. Add the frozen broccoli directly into the pot without thawing it first. Stir gently. 5. Immediately after the broccoli, add the tomato juice. Season with chili flakes to taste. 6. Cook the soup for another 10 minutes or until the broccoli and potato are well done, but the broccoli should not be too soft. 7. Finally, check the salt taste. You can remove the thyme sprig before serving. Why I make this recipe often I cook it frequently because it doesn't take much time and is the kind of soup you can make without needing fancy ingredients. Frozen broccoli and basic vegetables are always at home, and the recipe is not demanding. Plus, it's easy and works well in any season. Tips and Variations Tips Don't let the broccoli boil too long; it loses its color and becomes too soft. If you have homemade tomato juice, use it for better flavor. The thyme sprig can be removed at the end so that the aroma isn't too strong. Substitutions Instead of frozen broccoli, you can use fresh, but add it at the same late stage. Tomato juice can be replaced with crushed tomatoes. Olive oil can be substituted with any vegetable oil if you don't have it on hand. Variations You can add other vegetables, such as zucchini or celery, if you like. If you're not vegan, you can add a bit of sour cream to the plate at the end or, separately, some boiled egg. The chili flakes can be omitted or replaced with pepper if you don't want it spicy at all. Serving Ideas Serve hot, plain, or with fresh parsley on top. Goes well with a slice of fresh bread or croutons if you want something crunchy. Frequently Asked Questions 1. Can I use fresh broccoli instead of frozen? Yes, fresh broccoli works very well. Cut the florets to about the same size and add them just when you would add the frozen ones. 2. How spicy is the soup with chili flakes? It depends on how much you add. If you don't want it spicy at all, you can skip them or use just a pinch. 3. What kind of tomato juice do you recommend? I have used both store-bought and homemade tomato juice. Homemade juice is sweeter and less acidic, but any type without preservatives or other flavors works. 4. Is the soup good the next day? Yes, it keeps well in the fridge, but the broccoli may change its texture a bit. 5. Can I freeze this soup? I don't recommend it, as the broccoli will become mushy and won't taste pleasant when thawed. Nutritional Values Approximately, for one serving (1/5 of the recipe): 100-120 kcal, 3-4 g protein, 4-5 g fat, 15-17 g carbohydrates. It is a low-calorie soup, ideal for a light meal or as part of a diet. Values are approximate and depend on the tomato juice and the amount of oil used. Storage and Reheating The soup keeps for 2 days in the fridge in a sealed container. It can be gently reheated over low heat, stirring to prevent sticking. I do not recommend keeping it longer, as the broccoli and potato become mushy and change flavor. It does not freeze well. If there are leftovers, it's best to finish it the next day.

Preparation

Put 2-3 liters of water to boil with salt, oil, and a sprig of thyme. Clean, wash, and finely chop the onion, garlic, carrot, and potato. Put them to boil. When the carrot is tender, add broccoli, tomato juice, and chili flakes. Done!!! Simple and quick!!!

Broccoli and Potato Soup

Preparation

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