broccoli & potato soup

  • Yield:

    serves 1
  • Cooking Method:

  • Prep Time:

    5 mins
  • Cook Time:

    30 mins


no allergens


broccoli & potato soup

This soup is one of my go-to soups when I am feeling under the weather and need something fresh and hot (both temperature and taste) to perk me up. It's super simple to make - requires hardly any time in the kitchen and is absolutely yummy! Broccoli is at it's most nutritious when its cooked as opposed to raw and this soup tastes, and makes my bod feel like it's doing me some good.


  • 7 new potatoes (or baby potatoes)
  • ¼ tsp sesame seed oil*
  • ¼ tsp ground cayenne pepper (or more if you prefer as I do!)
  • 10 tenderstem broccoli
  • ½ tsp vegan swiss bullion
  • 1½ C boiling water


  1. Pop your potatoes in a heavy based saucepan whole (don't cut, skin or stab them), cover with boiling water and boil for 20 minutes. When they are cooked drain the pan.

    broccoli & potato soup
    potatoes & stems with swiss bullion

  2. Add the oil*, ground cayenne pepper to the drains potatoes in the saucepan. Pop the lid back on the pan and shake them about so the potatoes are covered in the oil and pepper. 

  3. Chop the tender stem broccoli and add the stems to the pan (keep the florets on your chopping board), put the lid back on the pan and shake them about so that they too are covered in the oil. 

  4. After a couple of minutes boil your kettle, add the vegan swiss bullion powder and shake it all about, add the florets of broccoli and the water. Pop the lid back on and leave for about three minutes. 

  5. Serve immediately and feel better 🙂


*if you are allergic to sesame seeds use coconut oil or another high temperature oil.