Potato, Broccoli and Coriander Soup Recipe

How to Make Potato, Broccoli and Coriander Soup?


Serve: 3-4


  • 250 g / 1/2 lb broccoli

  • cooking oil spray

  • 1 onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 375 g / 3/4 lb potatoes, cubed

  • 1 small chicken stock cube

  • 4 cups water

  • 3/4 cup (185 m1 / 6 fl oz) skim milk

  • 1 1/2 tablespoons finely chopped fresh coriander

  • salt and pepper


  1. Use a sharp knife to cut the broccoli into florets. Spray the base of a large saucepan lightly with the oil and heat it over medium heat.

  2. Place the onion and garlic to the pan. To prevent sticking, add in 1 tablespoon water. Cover with lid.

  3. Cook while stirring occasionally over low heat for approximately 3-4 minutes. Make sure the onion has softened and is mild golden.

  4. Add in the cumin and coriander and cook for further 1 1/2 minutes.

  5. Add in the broccoli and potato to the pan. Stir well. Add in the stock cube and water and bring to a boil.

  6. Reduce the heat. Cover again with the lid and simmer for 15 minutes. Make sure the vegetables are tender. Set aside to slightly cool.

  7. In a food processor, blend the soup in batches until smooth. Return the soup to the pan.

  8. Stir in the milk. Reheat but do not boil. Stir in the chopped coriander. Add salt and pepper to taste.

  9. Ready to serve.

Potato Broccoli and Coriander Soup


Nutrition per serving (3):

  • 140 kcalories, protein 9 g, fat 0.5 g, carbohydrate 18 g, dietary fiber 5 g, cholesterol 1 mg

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