Sarasota's Broccoli Zucchini and Potato Soup

Savor the comforting goodness of Sarasota's Broccoli Zucchini and Potato Soup, a creamy, nutrient-packed blend of fresh vegetables and aromatic herbs. This hearty recipe brings together tender broccoli florets, zucchini slices, and russet potatoes, all simmered in a rich vegetable broth and delicately seasoned with garlic, thyme, and black pepper. Enhanced with a splash of milk or plant-based alternative for a luscious texture, this soup is both satisfying and versatile. Perfect for a cozy weeknight dinner or a make-ahead lunch, it’s ready in under an hour and easy to customize with your favorite toppings like fresh parsley. Elevate your soup game with this wholesome, veggie-forward dish that’s as nutritious as it is delicious!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 cups Broccoli florets
• 2 medium Zucchini
• 2 medium Russet potatoes
• 1 medium Yellow onion
• 2 large Garlic cloves
• 4 cups Vegetable broth
• 1.5 cups Milk (or plant-based milk)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.5 teaspoons Dried thyme
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Wash and chop the broccoli florets into small pieces.

Step 2

Slice the zucchini into rounds, then halve them into half-moons.

Step 3

Peel and dice the potatoes into 1-inch cubes.

Step 4

Finely dice the yellow onion and mince the garlic cloves.

Step 5

Heat the olive oil in a large pot over medium heat.

Step 6

Add the onion and garlic to the pot, sautéing for 3-4 minutes until fragrant and translucent.

Step 7

Add the potatoes, zucchini, and broccoli florets to the pot and stir to combine.

Step 8

Pour in the vegetable broth, ensuring the vegetables are fully submerged.

Step 9

Add the thyme, salt, and black pepper. Stir well.

Step 10

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 25 minutes or until the potatoes are tender.

Step 11

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and puree.

Step 12

Return the soup to the pot (if using a countertop blender) and stir in the milk. Heat gently on low for 5 minutes without boiling.

Step 13

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 14

Ladle the soup into bowls and garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(2198.7g)

Amount per serving	% Daily Value*
Calories	1330.1

Total Fat 44.9g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 30.0mg	0%
Sodium 8527.9mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 23.2g	0%
Total Sugars 67.9g
Protein 44.8g	0%

Vitamin D 186.0IU	0%
Calcium 753.5mg	0%
Iron 10.8mg	0%
Potassium 5255.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 13.1%

Carbs: 57.4%