This soup is so easy to make it is insane and you’ll be kicking yourself for all those times you heated up a can of Campbell’s in the name of convenience. And because it’s mostly made up of produce it’s super easy on the wallet too. Pair the finished product with a crusty slice of bread for a simple, week-night meal. I love the way broccoli tastes with loads of black pepper but you could also top your bowl with a mountain of shaved parmesan cheese or a dollop of sour cream for a hint of creaminess. Enjoy!

What you’ll need: 

– 32 oz of chicken broth

– 2-3 heads of broccoli, cut into pieces

– olive oil

– 1 large or 2 small russet potatoes, peeled and chopped

– 1 onion, chopped

+ water, salt and pepper, and anything extra you’d like to use for topping!

And how it all comes together:

Heat some olive oil in your soup pot. When it gets hot add your chopped onion and some salt and pepper and cook until the onions get soft and fragrant.

Then, add your potatoes…

broccoli…

and finally the chicken stock. Add a few cups of water so that your liquid line is a couple inches below the top of the broccoli. Let the liquid come to a boil.

Cover the pot and simmer on low for about 15 minutes. The broccoli should still be a vibrant green color but also soft. Now you can go to town with an immersion blender.

*Note* If you don’t have an immersion blender you can blend everything up in small batches in a blender or food processor. Just make sure there’s a way for steam to escape.

Blend to your desired consistency. I like to leave mine a little chunky for a heartier, more rustic soup. But you do you.

Top according to your tastes and enjoy piping hot! Sure, it doesn’t look like much but MAN is it delicious.

Easy, peasy lemon-squeezy, right? Let me know if you give this one a try! Got any 5 ingredient recipes to recommend? Leave ’em below.