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Broccoli Soup Recipe
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5 from 1 vote

Potato & Broccoli Soup

This easy broccoli soup recipe has the added winter comfort ingredient of potato. This makes for a creamier texture and a more filling soup.
Course Soup
Cuisine Turkish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 170kcal
Author Turkey's For Life


  • 1 head of broccoli approx 500g, florets separated from stem & stem roughly chopped
  • 1 large potato scrubbed & chopped into cubes
  • 1 medium onion peeled & roughly chopped
  • 1 dessert spoonful olive oil
  • 1 tsp chilli flakes
  • 1 tsp sweet paprika
  • salt & pepper to season


  • Firstly, boil the kettle.
  • Meanwhile, in a deep saucepan, gently heat your olive oil and add the onion.
  • Stir the onion until it starts to sweat and then add the potato.
  • Stir around and then add your chopped broccoli stems.
  • Now add your paprika, chilli and seasoning and stir into the vegetables.
  • Turn the heat to high and pour enough boiling water into the pan to cover your vegetables.
  • Bring to the boil, reduce the heat to medium, cover and simmer for around 15 minutes until your broccoli stems soften.
  • Now chop your broccoli florets into bite-sized chunks and add to the pan.
  • Add more water to just cover the florets and return the lid to the pan.
  • Simmer for another 10-15 mins until your florets have softened.
  • Now remove your pan from the heat and blend.
  • Add more water to get your potato and broccoli soup to the desired consistency.
  • Serve your potato and broccoli soup with a wedge of fresh crusty bread.


  • As with all of our recipes, the calories per serving of potato and broccoli soup are meant as a rough guide. The number will vary depending on the size of your vegetables.
  • We serve our potato and broccoli soup with a drizzle of olive oil.
  • For more flavour, you could also stir in some Parmesan cheese just before serving.