Upgrade your soup game with this Creamy Broccoli and Potato Soup with Peas!
Happy Friday to the Veg World! It’s been a jam packed week, full of veggies and exciting things. I’m looking forward to relaxing this weekend, all snuggled up with a bowl of warm soup.
Every time I create a soup for the blog, I am always pleasantly surprised at how easy they are! Soups are also the best vehicles to eat more vegetables, especially because you can pack so many different kinds in there without even realizing it.
This Creamy Broccoli and Potato Soup with Peas has three veggies in its title, but FOUR in the soup! Woah. But unlike your classic pureed vegetable soups, this one also gives you something to chew. I added frozen peas after I blended the broccoli and potato mixture to quite literally give it a “bite.”
Not that I have anything against fully liquid vegetable soups, but sometimes I like to chew my soups too. Just the act of chewing can sometimes make you feel more full or satisfied after a meal. In my mind, biting into something adds a little more oompf! So if the thought of chowing down on raw veggies on a cold day makes you cringe, you can indulge in a creamy bowl of soup instead to get your daily plants!
I don’t know how, but this Creamy Broccoli and Potato Soup tastes like a mix between broccoli cheddar and baked potato soup without having any cheese! Kind of amazing. I did, however, add a touch of Greek yogurt at the end for creaminess. And of course, you can serve the soup with a sprinkle of shredded cheddar cheese on top.
So let’s get to it, shall we?!
Creamy Broccoli and Potato Soup with Peas
A healthy soup made from broccoli and potato. Finished with whole peas and a touch of Greek yogurt.
- 1 tbsp olive oil
- 1 onion diced
- 4 cloves garlic crushed or minced
- 8 cups broccoli florets and stems, roughly chopped, from ~4 small crowns
- 1 russet potato scrubbed and cubed
- 4 cups vegetable broth
- 1 cup frozen peas
- 1/4 cup plain Greek yogurt or Icelandic skyr
In a large pot, heat olive oil over medium heat. Add onion, garlic, and broccoli and sauté for 5 to 7 minutes. Add the potatoes and vegetable broth and bring to a boil. Simmer, covered, for 30 minutes or until the potatoes are tender.
Use an immersion blender to blend the soup right in the pot, or transfer it to a regular blender in batches to blend smooth. Do not fill the blender all the way to the top (liquid will be very hot!). Return the blended soup to the pot and stir in the frozen peas and yogurt.
Heat the soup for 5 to 10 minutes over medium heat, so that the peas soften, before serving. Garnish with additional peas, a dollop of yogurt, or a sprinkle of shredded cheddar cheese. Enjoy!
Pin this Creamy Broccoli and Potato Soup with Peas now to make later!
Have a wonderful weekend!