Pureed Vegetable Soup with Broccoli Florets Recipe

Name: Pureed Vegetable Soup with Broccoli Florets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each potatoes peeled and diced; 2 each celery medium stalks, chopped; 2 each carrots medium, chopped; 1 each onions small, chopped (1/4 cup); 1 clove garlic minced; 2 cups vegetable stock; 1/4 teaspoon black pepper; 1/2 teaspoon thyme; 1 dash nutmeg; 3 cups broccoli florets florets; 1 cup milk; 1 each egg yolks lightly beaten; 1 tablespoon soy sauce, tamari

Servings: persons

2 each potatoes peeled and diced
2 each celery medium stalks, chopped
2 each carrots medium, chopped
1 each onions small, chopped (1/4 cup)
1 clove garlic minced
2 cups vegetable stock
1/4 teaspoon black pepper
1/2 teaspoon thyme
1 dash nutmeg
3 cups broccoli florets florets
1 cup milk
1 each egg yolks lightly beaten
1 tablespoon soy sauce, tamari

1
GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, optional.
2
In Dutch oven or saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings.
3
Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
4
The potatoes must be fully cooked to thicken the soup properly.
5
While the soup is simmering, steam the broccoli florets.
6
When the simmered vegetables are tender, transfer it and broth to food processor, and process until smooth.
7
Return pureed soup mixture to pan.
8
Stir in broccoli florets.
9
In a measuring cup, combine remaining ingredients.
10
Add to soup and heat; do not allow mixture to boil.
11
Top each serving with garnish if desired.
12
VARIATIONS: substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli.
13
Substitute 1 teaspoon curry powder for thyme and nutmeg.
14
Garnish with thin apple slices or raisins.
15
Add 1 cup shredded Cheddar cheese; melt into soup base before adding broccoli.
16
Pinch dry mustard for nutmeg.
17
Add more milk, vegetable stock, or water if you want a thinner soup.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 each potatoes peeled and diced, 2 each celery medium stalks, chopped, 2 each carrots medium, chopped, 1 each onions small, chopped (1/4 cup), and more.

Yes, Pureed Vegetable Soup with Broccoli Florets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pureed Vegetable Soup with Broccoli Florets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions