Potato Broccoli Carrot Soup

I can already tell that this potato broccoli carrot soup is going to be on repeat in my house for dinner, at least while it’s still cool out. It’s easy, comforting, filling, and really flavorful.

My husband is extra excited about this soup and said it reminds him of a St Patrick’s Day meal. He also wanted me to call this soup a chowder, but since I never liked chowders, it’s a soup. 🙂 Chowder, soup, whatever you want to call it, I think you’ll really enjoy it.

Tidbit: You can make this soup chunkier or less chunky depending on how many of the potatoes & veggies you want to puree/blend in the end. It will also look less green if you blend less broccoli.

Potato Broccoli Carrot Soup

Makes around 6 large bowls of soup.

Ingredients

• 3 lb. bag yellow potatoes, roughly chopped into smaller pieces, but not diced – I leave skins on washed organic potatoes
• 3 large carrots, coined – I leave skins on washed organic carrots
• 1 yellow onion, chopped
• 2 garlic cloves, finely chopped
• dried herbs – 2 tsp thyme, 2 tsp rosemary, 2 tsp basil, and 2 tsp oregano
• 1 carton vegetable broth + 1 cup water
• 1 head of broccoli, save the large stem for juicing or blending another day
• salt & pepper to taste

Method

1. Add the potatoes, carrots, onion, garlic, and dried herbs straight into your soup pot.
2. Pour in the vegetable broth and 1 cup of water. Bring to a boil.
3. Once brought to a boil, lower to medium heat. Cover and cook for 25 minutes.
4. At 25 minutes add in the broccoli and cook about 15 minutes more until everything is cooked through. Just push the broccoli down a bit so it’s in the liquid some. Once you cover it, it will steam and cook. No need to push it further down during cooking.
5. Once your broccoli is cooked, carefully pour up to half of the soup in a blender to puree. Pour it back into the pot and give it a good stir. Salt & pepper to taste. ENJOY!

Tag me @herhealthystyle or comment below the next time you make this soup! I’d love to see! Xx Riane

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Potato Broccoli Carrot Soup

This creamy potato broccoli carrot soup is healthy, easy, comforting, and so flavorful. It’s sure to be a repeat recipe in your home too!

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Total Time 50 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 lb. bag yellow potatoes or 6 medium sized yellow potatoes – roughly chopped into smaller pieces but not diced – I leave skins on washed organic potatoes
• 3 large carrots coined – I leave skins on washed organic carrots
• 1 yellow onion chopped
• 2 garlic cloves finely chopped
• dried herbs – 2 tsp thyme 2 tsp rosemary, 2 tsp basil, and 2 tsp oregano
• 1 carton vegetable broth + 1 cup water
• 1 head of broccoli save the large stem for juicing or blending another day
• salt & pepper to taste

Method

 

1. Add the potatoes, carrots, onion, garlic, and dried herbs straight into your soup pot.
2. Pour in the vegetable broth and 1 cup of water. Bring to a boil.
3. Once brought to a boil, lower to medium heat. Cover and cook for 25 minutes.
4. At 25 minutes add in the broccoli and cook about 15 minutes more until everything is cooked through. Just push the broccoli down a bit so it’s in the liquid some. Once you cover it, it will cook down.
5. Once your broccoli is cooked, carefully pour up to half of the soup in a blender to puree. Pour it back into the pot and give it a good stir. Salt & pepper to taste. ENJOY!

Notes

Tidbit: You can make this soup chunkier or less chunky depending on how many of the potatoes & veggies you want to puree/blend in the end. I have only made this soup twice now, but I would not blend it entirely. Half is the most you want to do as blending potatoes gives a gummier texture. It’s why potato cheese is a thing!

Plant-Based Recipe | Fat-Free | Oil-Free | Dairy-Free | Gluten-Free | Medical Medium Compliant Friendly Recipe

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