Broccoli Soup

Broccoli Soup

6 servings
Preparation 10 min
Cooking 30 min

190 calories per serving 


2 potatoes, chopped into 3 cm pieces   400 g
4 cups broccoli, cut into florets   500 g
2 carrots, chopped into 3 cm pieces   200 g
2 zucchini, chopped into 3 cm pieces   260 g
2 stalks celery, chopped into 3 cm pieces   140 g
2 onions, chopped into 3 cm pieces   400 g
6 cups chicken broth, low-sodium   1.5 L
3 tbsp olive oil   45 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables. Peel the potatoes. Coarsely chop all the vegetables except the broccoli into uniform 3 cm pieces. Cut the broccoli into florets.
  2. Heat the oil in a saucepan over medium heat. Add all the vegetables except the broccoli and cook over medium heat for about 10 min with occasional stirring. Add the warm broth and cook an additional 8 min, uncovered.
  3. Add the broccoli stalks, which take longer to cook, then add the florets 2 min later. Cook, uncovered, 10 min maximum until the potatoes are cooked and fork-tender. Don't overcook the broccoli, so that the soup will maintain a nice green colour.
  4. Purée in a blender. Add salt and pepper to taste. Serve into bols.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (450g)


% DV*

* DV = Daily Value




6 g

10 %

Saturated 1 g
+ Trans 0 g

5 %


0 mg


125 mg

5 %


28 g

9 %


5 g

18 %


6 g


8 g

Vitamin A

60 %

Vitamin C

110 %


6 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 4 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Good source of :
Copper, Fibre, Magnesium, Manganese, Phosphorus
Excellent source of :
Folacin, Niacin, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Vegetables | Soups | Artery-healthy | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium

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