Dairy FreeGluten FreeMeatlessPaleoRecipes

Broccoli Potato Soup


Rarely do I create a recipe I’m impressed with. I just am not the kind of person who enjoys completely experimenting in the kitchen. I don’t have the time or resources to deal with poor results, so I tend to take other recipes and just adapt them to my preferences.

Today’s recipe is an exception. I created it based on what was in my kitchen and took one or two small risks that turned out to be positive. This soup is full of vegetables but tastes more like a creamy potato soup than a vegetable soup. You can make it completely dairy free or you can add some freshly grated cheddar and even bacon on top. It is also extremely budget friendly.

Test it out and please let me know if you enjoy it as much as we did.

Broccoli Potato Soup


  • olive oil (for cooking and garnish)
  • 3-4 cloves of garlic, sliced
  • 3-4 small yellow/white onions or 1-2 large onions
  • 2 heads of broccoli or 1 whole large broccoli (stalk included), loosely chopped
  • 5 cups vegetable broth (you could also try chicken broth)
  • 2 cups arugula (can substitute baby spinach leaves, but I love arugula)
  • salt and pepper to taste
  • potato flakes (yes, basically instant mashed potatoes. If you can’t find one without junk or sugar added then you can add some cubed cooked potatoes. Potato flakes are a common find here in Germany and they make this recipe so easy!)


  • Pour a bit of olive oil in a pan over medium heat. Saute the garlic and onions for a few minutes (you don’t want them to brown).
  • Add the broccoli to the pan and saute for about 5 minutes, stirring occasionally.
  • Add the vegetable broth, cover, and bring to a boil. Reduce heat to a simmer.
  • Simmer for about 10 minutes or until the broccoli is tender. Remove from heat.
  • Add in the arugula leaves.
  • Blend with an immersion blender (or carefully batch-blend in your blender until it is well blended).
  • Stir in potato flakes and whisk well until it is a nice texture. I like to top mine with a drizzle of olive oil. You can try grated cheddar or crumbled bacon if you like. If you’re dairy free you can add in nutritional yeast flakes- they give a nice cheesy taste.
  • It is good for several days in the fridge and gets even better after the first day.



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