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  • 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.