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Broccoli Soup

January 28, 2013 By Jessica

This broccoli soup is so easy to make that it will become a regular at your table. It has a creaminess you would find in a dairy-based soup, but without the cream. We don’t need cream here! I love how the flavor of broccoli comes through with a bit of sweetness from the leeks. Gosh, this was so yummy. If you like croutons add them in. We like raw pepitas on top for some crunch as well as its’ high levels of zinc and magnesium.

What’s nice about this soup is that it can be frozen in airtight freezer-safe containers. A warm bowl of this delicious soup is just what the body needs after a long and cold winter day!


Broccoli Soup
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Easy, nutritious and quick! If you love broccoli this soup is perfect on a chilly day with plenty for the remaining week or to freeze for another time.
Jessica: From Jessica's Kitchen
Recipe type: soup
Serves: about 3 quarts
Ingredients
  • You will need a handheld immersion blender to puree smooth.
  • 4 stalks fresh broccoli, cut into chunks (frozen may not give the same flavor for this recipe)
  • 2 small leeks, coarsely chopped
  • 1 large onion, coarsely chopped
  • 6 cups chicken stock, or water for a vegan option
  • 4 tablespoons olive oil
  • 1 tablespoon Earth Balance Soy Free Spread or coconut butter for paleo
  • 1 teaspoon fresh or dried thyme
  • pumpkin seeds, for garnish, optional
Preparation
  1. In a stockpot over medium heat, add oil and spread. Heat until a sizzle, then add onions and leeks. Stir often to coat well with oil and spread (or coconut butter).
  2. When the onion and leek begin to brown (about 5 minutes) add broccoli and thyme, stir to combine well.
  3. Cover stockpot, and let cook for 4-5 minutes. Uncover, add chicken stock or water, raise the heat to medium-high until it reaches a boil. Reduce to simmer for 15-20 minutes (cooking the broccoli longer than that may lower its' nutrient value).
  4. Turn off heat and puree smooth with an immersion blender. Serve hot.
3.5.3208

 

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Filed Under: paleo, soup-stew-chili Tagged With: dairy-free, gluten-free, paleo, soups, soy-free, vegan-optional

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Comments

  1. Maureen says

    March 16, 2015 at 10:28 pm

    I made this with vegetable stock to make it vegan and it had a nice broccoli flavor that really came through. Nice recipe :)
    Reply
    • Jessica says

      March 18, 2015 at 11:41 am

      Thank you Maureen, happy to hear you enjoyed it :)
      Reply
  2. Dana Wendewsky says

    February 5, 2017 at 9:43 pm

    Finally found a dairy free broccoli soup that is spot on delicious, even without cheese!! I halfed the recipe this time in case it was a fail but I want to make a pot full again, can I freeze the soup? If so, for how long can it stay freezer fresh? TIA
    Reply
    • Jessica says

      February 7, 2017 at 5:01 pm

      Yay, happy to hear that! I know exactly what you mean - we don't want to call pureed broccoli a soup, hehe. YES freezer friendly! Keep it in a freezer safe container (with some room on top before sealing since it will expand when frozen), good for three months. Enjoy!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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