Description
A delicious and creamy broccoli soup that is dairy-free and packed with vegetables.
Ingredients
Scale
- 2 small or 1 large white onion (diced)
- 4 cloves garlic (minced)
- 2 carrots (peeled and chopped)
- 2 ribs celery (chopped)
- 6 cups chopped broccoli
- 3 cups vegetable stock
- 1 cup dairy-free milk
- to taste salt and pepper
Instructions
- Add the onion, garlic, carrots and celery to a pot with a few tablespoons of the vegetable stock and cook until they start to soften and become fragrant, about 6-7 minutes.
- Add the broccoli, stock and non-dairy milk and simmer over medium heat until all the veggies are soft and tender, about 15-20 minutes.
- Carefully pour the soup into a blender and process until smooth, or use an immersion blender in the pot. If you prefer a chunky soup, leave a few scoops of veggies behind in the pot then pour the blended soup back in to the pot and mix together.
- Season with salt and pepper, if needed. Serve right away.
Notes
- This soup can be adjusted for thickness by adding more or less vegetable stock.
- For added flavor, consider sautéing herbs such as thyme or rosemary with the onion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg