My Mother’s Potato and Broccoli Soup | Heartwarming One-Pot Recipe

We’ve made a lot of soup recipes here on Spain on a Fork. However, the one we’re making today is very special. We’re talking My Mother’s Potato and Broccoli Soup. And let me tell you, this soup is filled with flavors, made with heart-healthy ingredients, and all done in a little over 40 minutes using just one pot.

To make this recipe, besides the potatoes and broccoli, I used a combination of onions, garlic, carrots, and canned chickpeas. Of course, you can mix it up and use different vegetables and/or other beans or whatever you have on hand.

As for the broccoli, I used a fresh head and cut off the florets. You can also use frozen broccoli. Just make sure to thaw out and pat dry beforehand. As for the potatoes, I used yukon golds, as they hold their shape better in soups. You can also use other waxy potatoes, such as new potatoes or even red potatoes.

TIPS & TRICKS to Make this Recipe: You can serve this soup warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more liquid when reheating.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make My Mother’s Potato and Broccoli Soup

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My Mother's Potato and Broccoli Soup

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 311 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 4 cloves garlic
• 1 large carrot
• 1 tbsp white wine vinegar 15 ml
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 2 potatoes 1 lbs / 450 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 1 liter vegetable broth 4 1/4 cups
• 1 head broccoli 1/2 lbs / 225 grams
• sea salt & black pepper

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. In the meantime, roughly chop the onion, roughly chop the garlic, and cut the carrot (peeled) into small bite-sized pieces

3. Add the chopped ingredients into the stock pot, mix together, then mix every 1 to 2 minutes so everything evenly sautes

4. In the meantime, cut the potatoes (peeled) into bite-sized pieces, and drain the chickpeas into a colander and rinse under water

5. After 6 to 8 minutes and the vegetables are lightly sauteed, add in the vinegar, paprika, and thyme, mix together, then add in the chopped potatoes, drained chickpeas, and season with salt & pepper, mix together, then add in the broth, raise to a high heat and mix

6. Once it comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat

7. In the meantime, cut the florets off the head of broccoli, then cut the large ones into smaller ones, that way they're all similar in size, then add into a colander and rinse under water

8. After simmering the soup for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), add in the broccoli and gently mix into the soup, then place the lid back on the pan and simmer for another 3 to 4 minutes or until the broccoli is just tender, then remove from the heat

9. Transfer into shallow bowls, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

My Mother's Potato and Broccoli Soup

Amount Per Serving

Calories 311 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 594mg26%

Potassium 813mg23%

Carbohydrates 42g14%

Fiber 9g38%

Sugar 6g7%

Protein 9g18%

Vitamin A 4036IU81%

Vitamin C 72mg87%

Calcium 96mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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