Broccoli Vegetable Soup

    1 hour

    This is a creamy thick soup that can be thinned down by adding more vegetable stock. I also use this as a base for baked pasta dishes.


    Washington, United States
    6 people made this

    Makes: 12 cups

    • 2 tablespoons olive oil
    • 3 medium carrots, diced
    • 2 medium onions, chopped
    • 4 sticks celery, chopped
    • 1/2 teaspoon dried thyme
    • 3 medium potatoes, diced
    • 2 medium parsnips, diced
    • 5 cups vegetable stock
    • 500g broccoli florets

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat the oil in a very large soup pot. Over a medium heat add carrots, onion, celery and thyme and stir for 5 minutes.
    2. Add the potatoes and parsnips and continue stiring for 10 minutes. Add the vegetable stock and broccoli florets, bring to the boil, then reduce heat and simmer with the lid on for 25 minutes.
    3. Using a hand held blender, blend the soup mixture until smooth. Serve with thin strips (julienne style) of carrot and broccoli stalks on top.

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    I have a recipe just like this one. I use both cauliflower, and broc., Use turnip instead of parsnip as my family doesn't like them. Grate all the hard veg., dice the celery and chop the broc., and cauli., Apart from that this is the self same recipe and is so good. I will try it as a baked pasta sauce. Thanks for that hint.  -  14 May 2012