Gluten-free creamy broccoli and potato soup

Gluten-free creamy broccoli and potato soup with broccoli, potatoes and onion: a simple, mild soup recipe for everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 40 g

Ingredients

• 1 head of broccoli
• 2 medium potatoes
• 1 onion
• 500 ml homemade vegetable stock (no yeast extract)
• 1 tbsp butter
• 1 pinch of nutmeg
• Salt and pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · ladle

1. Peel and finely dice the onion. Peel the potatoes and cut them into small pieces. Wash the broccoli, divide it into florets, peel the stalk and chop it small as well.
2. Melt the butter in a large pan and cook the onion gently until soft, translucent and fragrant.
3. Add the potatoes and broccoli to the pan, pour in the vegetable stock and bring to the boil once. Then turn down the heat.
4. Simmer the soup, covered, until the potatoes and broccoli are very soft. Then blend everything finely in the pan until creamy.
5. Season to taste with salt, pepper and freshly grated nutmeg. If needed, adjust the consistency with a little more stock.
6. Serve hot in soup bowls and enjoy straight away.

Good to know

This soup is simple, creamy and pure comfort. It suits cool days just as well as a quick after-work dinner. Warm, soft, uncomplicated.

Swaps

Butter → ghee (lower in lactose and good for high heat); potatoes → cauliflower (fewer carbs, more veg); vegetable stock → homemade stock (often fewer additives); butter → olive oil (more monounsaturated fatty acids)

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

The recipe is gluten-free; with butter it contains milk, and ghee often has less lactose. Season mildly for children. During pregnancy it's fine with pasteurised butter and a clean vegetable stock.