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Lately I’ve had quite the love affair with roasted broccoli spears. My 15 month old loves them too, so we’ve been eating a full tray of roasted broccoli at dinner time to go along with whatever else we’ve got on our plates that night.

Because of the mass amounts of broccoli consumed in our house, I’ve ended up with a whole whack of broccoli stalks. Not wanting to let them go to waste, I decided to attempt a creamy broccoli soup that was dairy free.

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I had onions, garlic, chicken stock and spices, so I was set to go!

The soup turned out great. Super creamy and thick with just enough broccoli flavour. You could easily add potatoes, celery or carrots to this soup if you have them on hand too.

Brilliant Broccoli Soup
Print Recipe
A creamy soup full of broccoli, cauliflower and garlic.
Servings Prep Time
4 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 5 minutes
Cook Time
30 minutes
Brilliant Broccoli Soup
Print Recipe
A creamy soup full of broccoli, cauliflower and garlic.
Servings Prep Time
4 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 5 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat olive oil in the bottom of a medium sized pot at medium heat. Sauté finely chopped garlic and onion.
  2. Add cumin and chili powder to the onions and garlic and sauté for an additional 5 minutes.
  3. Roughly chop broccoli and cauliflower stalks and toss into the pot. Sauté for 5 minutes.
  4. Add 2 cups chicken broth and 1 cup water to the pot and bring to a simmer. Add 1 tsp himalayan sea salt and black pepper to taste. Let simmer for 20 minutes.
  5. Remove pot from heat and let sit for 5 minutes. Pour into a high powered blender or food processor and pulse until fully combined and creamy.
  6. Pour soup back into the pot with heat on low. Stir in 2/3 cup unsweetened plain almond milk. Serve with crusty bread and broccoli sprouts on top.
Recipe Notes

You can easily add other veggies to this soup including carrots, celery, parsnips or potatoes.

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