Potato and Broccoli Soup

There’s very little that I like about winter.  The thought of having to contend with the snow, ice and cold tends to make me recoil.  This year, so far, winter has been a very different experience, and I’m seeing it unfold largely only in periphery with limited glimpses from my basement apartment windows.  One of the few things that I do like about winter is the sense of hygge that comes from retreating inside, of returning home after slogging through a blizzard, shedding your uncomfortable layers, and watching the snowy chaos unfold outside your window.  What ‘s missing this particularly winter is the contrast between the uncomfortable outdoors and the coziness of home. 

 As substitute for this variance, this winter I’ve leaned heavily into hygge inducing foods, especially soup.  Winter is soup season and for that it deserves some acclamation.  Of course, not all soups are created equal and to really conjure that warmth and comfort, you need a soup of quality, of nutritional density and heartiness – you need this Potato and Broccoli Soup.  With just a few spoonfuls, you’ll be in hygge heaven.

This soup also keeps very well for leftovers.  It does become thicker once cooled, but you can always add additional water or broth when you re-heat, though it’s not really necessary.


4 to 6 small or medium potatoes
2 tsp of olive oil
1 red onion, chopped
900ml of vegetable broth
500g of broccoli florets (I used frozen)
2 tbsp of soy sauce
1 tsp of ginger
1 tsp of garlic
1 tsp of thyme
1 tsp of turmeric
1 tsp of black pepper
1 tsp of oregano
1 tsp of fennel seed
1/4 cup of nutritional yeast


1.  In a large pot, heat 2 tsp of olive oil over medium heat.
2.  Add the onion and cook until they soften a bit (5 to 10 minutes)
3.  Add the vegetable broth and potatoes.  Bring to a boil, and then reduce to simmer.  Cook for about ten minutes, then add the broccoli as well.  Mix in the 2 tbsp of soy sauce, 1 tsp of ginger, 1 tsp of garlic, 1 tsp of thyme, 1 tsp of turmeric, 1 tsp of black pepper, 1 tsp of oregano, 1 tsp of fennel seed and cook for another ten minutes or until the vegetables are tender.
4.  Transfer to a blender, or use an immersion blender, and pulse until smooth.  Transfer back to the pot and mix in the 1/4 cup of nutritional yeast.  Cook an additional for 3-5 minutes and then serve.



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