It's officially soup season and I'm all about a warm bowl of soup when it's cold out. I love all kinds of soup but this Broccoli Cauliflower and Potato Soup is a must make this season! I made this recipe on a whim using only a few ingredients and it turned out delicious! It's loaded with veggies, fiber, and flavor - and only takes about 20 minutes to prepare!
This soup contains two types of cruciferous vegetables- cauliflower and broccoli. Cruciferous vegetables provide a major nutritional punch and are especially rich in folate, vitamins C, E, and K. Research also suggests that eating cruciferous vegetables can activate anti-cancer and anti-inflammatory compounds in the body.
The addition of potato makes this soup especially creamy and thick! Potatoes are also packed with nutrients and provide a significant amount of vitamin B6, which boosts brain function and helps keep the immune system functioning properly.
To make this recipe, just add all your ingredients to a big soup pot. Once the potatoes are soft, you are ready to blend. You can adjust the thickness of this soup depending on your preference using a high power blender, hand held mixer, or immersion blender.
This flavorful soup is perfect when you want something warm and filling in a hurry.
Broccoli Cauliflower Potato Soup
Prep Time: 10 minutes Cook Time: 15-20 minutes
2 heads broccoli, chopped
1 head cauliflower, chopped
1 QT container organic chicken stock
1 can unsweetened coconut milk
3 medium russet potatoes, peeled
5 cloves garlic, peeled
Salt & pepper to taste
Optional: fresh herbs and everything bagel seasoning
Add all ingredients to a big soup pot and bring to a boil, covered
Reduce heat to medium and keep covered until potatoes are soft
Add soup to high power blend and blend until smooth or use a hand held mixer or immersion blender if you like it thicker (I prefer it thicker, so I used the hand held option!)
Add more salt & pepper if needed
Optional: top with fresh herbs & everything bagel seasoning