Zingy broccoli carrot celery potato soup
A zingy twist on the classic vegetable soup — broccoli, carrot, celery, and potato, blended smooth and finished with Tabasco. Under 1 hour in a normal pot, 30 minutes in a pressure cooker.
Broccoli carrot celery potato soup is exactly what it seems – a healthy, nutritious soup that will make you happy, warm and help you feel good.
There is no wrong way to make this – approach it however you like. What makes this version different is the zing we add at the end.
This is a follow up of How to make a vegetable soup 101 which I would highly recommend checking out before as it explains everything why we are doing this.
Ingredients:
- 1/2 onion, chopped
- 1 carrot, chopped
- 2–3 celery sticks, chopped
- 1 medium potato, cubed
- 1 medium head of broccoli
- 500ml chicken stock + 500ml water
- 1 bay leaf
- A few dashes of Tabasco (or similar)
Step by step recipe:
- In a big pot add some olive oil and cook the onions on medium-high heat until translucent.
- Add the chopped carrots and the celery
- Mix everything together and cook them for 1 minute till the oil covers everything.
- Add the broccoli
- Throw in some aromatics like a bay leaf
- Add some chicken stock. and add the rest in water. You should aim for about 1 liter of liquid.
- You can let it boil in medium heat in a pressure cooker for about 30 minutes or in a normal pot for around 1 hour.
- Blend everything together with a hand blender.
- Add Tabasco or your favorite lemony hot sauce. This will make everything so much better.
- Check for salt – I did not need any as the chicken stock was a little salty for some reason
This broccoli carrot celery potato soup (I know, a mouthful – "vegetable soup with a kick" didn't feel right either) is ready. Serve with some cool bruschetta if you want to feel fancy.