This soup’s satiny texture will have you believing it has a cream base, yet it is completely dairy-free and delicious! Broccoli stems that aren’t suitable for other meals can be used in this dish. It keeps well and is a fantastic lunch or wintertime snack! Black pepper, curry powder, or even grated cheese (for those who don’t mind dairy) can be added before serving, or it can be frozen in individual servings and microwaved at a later time.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 12 cups |
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, coarsely chopped
- 3 large cloves garlic, coarsely chopped
- 3 broccoli stalks, coarsely chopped
- 2 broccoli florets and stalks, coarsely chopped
- 2 large potatoes, peeled and coarsely chopped
- ⅓ celery root, coarsely chopped
- 4 cups low-sodium chicken stock
Instructions
- Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
- Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
- Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 128 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome
Just did this recipe really tasty, I added cornstarch to help thicken it and used about a cup of oat milk split into half one half in the soup and the other half into the blender once I blended the soup together. And I skipped the celery due to allergies and changed the yellow onion to a sweet onion (less reflux) very good added some salt garlic powder since I didn’t have garlic cloves and I’ll definitely make this again, its simple and delicious. Also I used Canola oil instead of olive oil.
Delicious recipe! It was easy to make and my husband and I just love the texture and taste.
I substituted carrot for celery root, it turned out great! Broccoli soup is one of my faves and now being dairy free it’s nice to have something tasty without needing cream! ??
I substituted carrot instead of celery root since I could not find celery root. It is delicious and creamy!
I didn’t follow the veggie amounts very closely, and used a stock pot rather than a sauce pan, so I ended up using most of another carton of broth to cover the veggies. I used 3 golden potatoes and 2 large crowns of broccoli. It blended up very easily with my immersion blender, and I enjoy the texture. I topped this with crispy cheese and croutons, and it was delicious.
absolutely delicious. I subbed parsnips for the celery root because it’s what I had on hand.. I put about half the soup in the blender and stirred in the other half to give some chunks and texture. So worth the effort, but easy- would make this again and again! great way to use several winter root vegetables. thank you!
Great creamy taste ! My kids loved it !
Very tasty base soup. I seasoned it differently every night