Organic Broccoli and Potato Soup


This is a delicious and “creamy” soup without the cream and the calories! It is gluten-free and organic and can be made vegetarian by replacing the chicken broth with vegetable broth!


  • 1½ tablespoon organic extra-virgin olive oil
  • 1 organic onion, chopped
  • 2 garlic cloves, minced
  • 1¾ pounds organic broccoli, stems peeled and diced, tops cut into small florets
  • 1½ pounds organic russet potatoes, peeled and cut into ½ cubes
  • 4 cups organic chicken broth
  • 2 cups water
  • 1 teaspoon sea salt
  • Freshly ground pepper, season to taste
  • Garnish with parsley (optional)


  1. Heat olive oil in large pot over medium heat. Add onions and cook, stirring occasionally for about 5 minutes, until translucent. Add garlic, broccoli stems, potatoes, broth water, salt and pepper. Bring liquid to a boil. Cover and simmer for 5 minutes. Finally, add broccoli florets and cook for about 7 minutes, until tender.
  2. In a blender, puree soup. Return to pot and warm until ready to serve. Garnish with parsley. Serves 6.

4 thoughts on “Organic Broccoli and Potato Soup

  1. I’m especially interested to try, as there is no cream 🙂 – I made my current offering “with” cream, but that was because it was a special occasion and that was how my dad always made it.


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