Potato Broccoli Soup


Help others heal by sharing!


  • 2 tsp olive oil or water
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1.5 pounds potatoes, 1/2 inch cubed (about 5 medium potatoes) (I like golden or red potatoes for this recipe.)
  • 5 cups vegetable stock
  • 1 pound broccoli stems & florets, chopped (about 2 heads)
  • 1 tsp Himalayan pink salt (optional)


  1. In a large sauce pot, saute onions and garlic with water or 2 tsp olive oil.

  2. Add vegetable stock & potatoes. Simmer for about 20 minutes until potatoes start to soften.

  3. Add broccoli. Continue to simmer until the broccoli is soft.

  4. Serve chunky or pureed. For a pureed soup, use an immersion blender or transfer to a blender & blend until smooth.

This contents of this website are for informational purposes only and are not intended to substitute for professional medical advice, diagnosis, or treatment. Always consult with a knowledge healthcare provider before making any changes to your diet, exercise routine, medications, or nutritional supplements. Never disregard medical advice, delay medical treatment, or discontinue medical treatment, because of information on this website.