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!
Broccoli Soup:
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 (how to bone broth)
4 tbsp butter (don’t be afraid of butter, it’s good for you!) (for vegan version use olive oil)
1. 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.
2. 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.
3. 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.
4. The easiest way to blend the soup is to use a hand blender. I have this kind and I love it, it makes clean up so easy! 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.
5. Once it is blended, add the butter. This adds a creamy delicious texture and flavor. It’s also always best to have vegetables with some kind of fat because it helps your body absorb the vitamins. 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!
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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”
Does the Broccoli Soup freeze well? Thanks!
I haven’t tried freezing it yet, but i think it would be fine! 🙂
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 🙂
Like your site! I grow organically! And shop our local organic Farmer’s Market!
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!
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. 🙂
Do you use fresh or dry of all the herbs?
Either will work. Fresh will give a stronger flavor.