Broccoli Soup

broccoli soup

Our Broccoli Soup tastes creamy but is dairy-free and doesn’t use any dairy alternatives. How? We add a floury potato and boil it down to give the soup texture but keep the fat content low. 

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Broccoli Soup
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Our Broccoli Soup tastes creamy but dairy free and doesn't use any dairy alternatives. How? We add a floury potato and boil it down to give the soup texture but keep the fat content low. 
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Rating: 5
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Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
  1. In a large pot, heat the olive oil on low.
  2. Add the spring onion and soften for about 5 minutes.
  3. Add the potato (no need to skin it - just dice or cube and toss it in)
  4. Add frozen broccoli straight from the freezer - no need to thaw.
  5. Add about 500 ml water. Just enough to barely cover the vegetables.
  6. Pop a lid on the pan and bring the heat up to high.
  7. Make sure the soup doesn't boil over and leave on medium - high heat for about 20 minutes until the vegetables are mushy.
  8. Stir the two stock cubes into the soup.
  9. Pour into a blender or using a stick blender, puree the soup until smooth.
  10. Season to taste.
  11. Serve as is or you can dress this up by adding a slice of garlic toast, a swirl of garlic oil or a small dollop of sour cream.
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