Grilled, baked or roasted, this Dark green in colour with crisp and sturdy florets, broccoli is one of the most nutritious vegetables and also, rather exotic.Broccoli is known to be a hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable.Broccoli belongs to the cruciferous vegetable family, which includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply loads of nutrients for little calories.

Health Benefits of Broccoli:

  • As Broccoli is rich in dietary fibre, vitamins, minerals and anti-oxidants, it is highly beneficial to skin.
  • Promotes hair growth, by strengthening the hair follicle.
  • Prevents cancer due to its anti-carcinogenic properties.
  • Helpful in boosting the immunity system.
  • Helps in regulating blood pressure, thus preventing heart attack and stroke.
  • Helps to maintain a healthy nervous system as it is very rich in potassium.



I always love the convenience of a one-dish meal simmering on the stove top as this is  one of those no-fuss hearty comfort food.

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Print Recipe
Potato & Broccoli Soup:
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Wash and Chop the broccoli roughly. Peel and Chop a potato. Chop the onion and capsicum.
  2. Boil the Broccoli, Potato, Capsicum, Onion, Bay leaf, Cloves, peppercorn, Salt in 3 cups of water. Check for the potato, once it is done, switch off the gas.Cool and grind roughly.
  3. Heat 2 teaspoon of butter, add the garlic and sauté for a few seconds. Pour in the soup, add the pepper powder and check the seasoning and bring to a boil for 3-4 mins .
  4. Take the bread slices and cut in long strips . Place them in a tray and microwave it on high for 1 to 2 minutes. Check and if not done microwave for one more minute.
  5. Serve with a topping of bread croutons and enjoy this healthy soup in the comfort of your home.
Recipe Notes



Linking this recipe to Cooking from Cookbook Challenge



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