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Broccoli-Potato Soup

Broccoli-Potato Soup Photo
Nutrition Information
Calories: 95
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 2mg
Sodium: 140mg
Carbohydrates: 15g
Dietary Fiber: 4.5g
Sugars: 2.8g
Protein: 7g
Vitamin A: 1753iu (35%)
Vitamin C: 116mg (193%)
Calcium: 72mg (7%)
Iron: 1.5mg (8%)

Yield: Serves 4. Per Serving: 1 cup.


  • 1 lb broccoli, chopped
  • 2 small baking potatoes, peeled and cut into ½ inch cubes
  • 1 medium onion, peeled and chopped
  • 1 ½ cups chicken broth
  • 2 cups water
  • ½ tsp nutmeg
  • ¼ tsp freshly ground black pepper
  • 4 Tbsp freshly grated Parmesan cheese


  1. Place all the ingredients except cheese in a 3-qt saucepan
  2. Bring to a boil over medium heat, then lower heat to a simmer
  3. Cover the pot and simmer the soup until the vegetables are tender, about 25-30 minutes
  4. Allow the soup to cool slightly, then puree in a blender or food processor in batches. Take care because the soup will still be hot
  5. Return the puree to the saucepan, set it over medium heat and bring the soup back to a boil. Serve hot with a Tbsp of Parmesan cheese on top of each serving

Recipe edited by Terry Grieco Kenny for DietsInReview.com

Total Preparation & Cooking Time: 50 min. (5 Prep, 45 Cook)

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needed something else just not sure what.

posted Jan 13th, 2011 11:52 pm


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