Rich Broccoli Soup Without Dairy
By Hannah Healy
Updated June 28, 2018
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure policy.
This broccoli soup is a tasty and easy meal to make for a weeknight dinner. Make a big batch and save it for leftovers throughout the week!
Rich Broccoli Soup Without Dairy
This broccoli soup is a tasty and easy vegan and paleo meal. It's quick to make for a weeknight dinner. Make a big batch and save it for leftovers throughout the week!
EQUIPMENT
- 1 Blender or Stick Blender
Ingredients
- 1-2 heads broccoli including the stalks
- 3 tbsp ghee or oil
- 1 small onion
- 5 cloves garlic
- 1 tsp oregano
- 1/2 tsp parsley
- 1 tsp sage
- 1 tsp salt & pepper
- 1/4 tsp ginger
- 5-6 cups vegetable broth or bone broth
- 4 tbsp butter for vegan version use olive oil
Instructions
- Dice onion and garlic. Melt ghee under medium-high heat in a pot. Add onions and garlic and stir. Add spices and mix until the onions are almost translucent.
- Chop broccoli to same sized bits. Chop the stalk a little finer so it cooks through. Add the broccoli to the pot and allow to cook for a few minutes.
- Add the vegetable broth to the pot and stir. Cover and allow it to come to a boil, then turn down to low and let simmer for about 20-30 minutes or until the broccoli is tender almost mushy.
- The easiest way to blend the soup is to use a hand blender. You can also put it into a blender or food processor, but try to let it cool down a bit before blending it in a blender.
- Once it is blended, add the butter. This adds a creamy delicious texture and flavor. Add more butter, salt and pepper to your liking. I topped mine with a little yogurt, but it would also be nice with a little sour cream too!
Nutrition
Calories: 278 kcalCarbohydrates: 14 gProtein: 6 gFat: 24 gSaturated Fat: 14 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 0.5 gCholesterol: 65 mgSodium: 1801 mgPotassium: 496 mgFiber: 4 gSugar: 5 gVitamin A: 1077 IUVitamin C: 106 mgCalcium: 93 mgIron: 1 mg
Tried this recipe?Share it on Instagram!
topped ours with bacon… YUMMY!!!!!
Do you use fresh or dry of all the herbs?
Either will work. Fresh will give a stronger flavor.
You listed a substitute for the butter but not for the ghee, which is made from butter. Would you also substitute olive oil there?
Yes, it says ghee or oil, so any cooking oil you like will do. Coconut oil, olive oil, avocado oil, etc. 🙂
I had a couple of leftover boiled potatoes, so I chopped them into small pieces and added them to the soup before the final blending. Tasted great!
Like your site! I grow organically! And shop our local organic Farmer’s Market!
I wasn’t aware that broccoli stalks were such a problem! In fact, I buy broccoli not only for the heads, but to harvest the stalks. Once I have enough stalks, I chunk them up, add them to a pot of boiling water (or stock) and let them simmer away. Once reduced I use the hand blender to smooth it out and then add some lactose free milk. You can strain it if the course fiber is too much, but that’s the best part: fiber!!!! Note: Don’t try to make soup out of the flowerettes. It doesn’t work – no flavor, just bland green liquid stuff.
This was super helpful, thank you! After it was all said and done I didn’t like the coarse fibers and was worried the soup wouldn’t strain! The milk instead of butter at the end was a great touch. Also, next time I’ll omit ginger and add thyme 🙂
Does the Broccoli Soup freeze well? Thanks!
I haven’t tried freezing it yet, but i think it would be fine! 🙂
I’ve made mine with Coconut milk, Coconut cream (with lots of icky additives and sweetness. Check the can. Get a better one that I did). and curry paste. YUM!!
“than”