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!
Servings 4 servings
Calories 278kcal
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: 278kcal | Carbohydrates: 14g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 1801mg | Potassium: 496mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 106mg | Calcium: 93mg | Iron: 1mg