Dairy Free “Cream” of Broccoli Soup

Even though the weather has been getting warmer in my area, I’ve still been very much into soups lately. It’s been a great way to make sure I’m using up all the scraps in my fridge, and nothing goes to waste!

This “cream” of broccoli soup recipe was an idea I had when I noticed one of the heads of broccoli in my fridge getting a bit wilty, and I had a handful or so of white potatoes that were also nearing the brink. I knew that potatoes can be used as a thickening agent, so I figured why not try and see what happens if used as a replacement for cream in a soup!

I’ve been buying a lot of broccoli lately as well because it’s packed with vitamin C which is great for your immune system, and it’s also one of the less expensive produce options available. This soup also has a healthy dose of garlic, which is packed with nutrients and another immune booster.

Ingredients

  • 1 head of broccoli, diced
  • 4 medium white potatoes, or 2 large potatoes, peeled and cubed
  • 1/2 white onion, diced
  • 3 cloves of garlic, roughly chopped
  • 1 L of vegetable broth
  • 1/2 tsp olive oil
  • Salt and pepper to taste

Recipe

  1. Heat the olive oil in a medium to large pot
  2. Add in the onion and garlic, saute 5 minutes until the onions are translucent
  3. Add in the potatoes, salt and pepper and 1/4 cup of the broth. Cook for 10 minutes, until the potatoes start to soften
  4. Add in the broccoli and remaining broth. Cook for 20 minutes until the broccoli is soft and the potatoes are cooked all the way through
  5. Pour the whole mixture in the blender and blend until well combined and smooth.
  6. Add more salt and pepper (if needed), serve and enjoy!

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