Updated: Oct 18, 2021
Winter's coming, y'all...and it's time to break out those cozy sweaters, long pants, parkas (lolz) AND FALL/WINTER SOUP RECIPES!!!
What...you don't like BROCCOLI, you say?? Shut up.
This magical Broccoli Soup recipe will change your mind FOREVER! It's "soup-er" (get it?) EASY, Gluten-Free, Low-Lactose (almost Dairy-Free), Low Calorie, and is great for lunches and dinners all through the week! Make a batch, freeze half -- lasts forever and it's ready to eat when YOU ARE!
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If you want the FULL WRITTEN RECIPE with all ingredients and "exact" measurements (lolz), you will only find it here at my blog.
2 tablespoons of olive oil
2 pats of butter
1 large onion evenly diced
2½ Russet Potatoes
1 ½ 12oz. Bag of Broccoli
1½ 32oz. box of chicken or vegetable broth
3 teaspoons of Garlic Powder
½ teaspoon Italian Seasoning
½ teaspoon of Cayenne Pepper
1 teaspoon of Tumeric
¼ packet of Lipton Recipe Secrets French Onion Soup (secret ingredient)
1 cup of Almond Milk
salt & pepper to taste
⅓ cup parmesan cheese fresh for garnish on top
Prep all of your vegetables ahead of time if you can. Make sure they are all the same size dice so they cook evenly and at the same time.
In a medium to large pot, add the olive and heat the pot to medium. Add in your onions and sauteé until tender. Add all of your spices as the onions sauteé. Then at the end add your butter.
Add your broccoli and your potatoes to the pot and sauteé for a couple of minutes.
Add all of your stock to the pot and let simmer for about 20 minutes or until the potatoes are fork tender and the broccoli is cooked all the way through.
Add your almond milk and simmer for 2 more minutes.
Shutting your stove off, take your pot to your sink and carefully ladle the hot liquid and vegetables into a blender pitcher and fill the pitcher half way. Remember: Hot liquid and hot food expand in a blender, so that's why you only want to fill the pitcher half way so you are leaving room for the mixture to expand as it blends and the food breaks down taking up all the room in the blender pitcher. If you do not do this, you could risk the mixture overflowing out of the pitcher and exploding all over you and your kitchen. That means a trip to the hospital to be treated for third degree burns and probably a trip to the interior decorator to fix your kitchen. We don't want that. Be very careful.
Continue blending in ½ pitcher batches until the entire mixture is super silky smooth and transfer to a plastic covered container of some kind.
Garnish with a drizzle of EVOO, Pink Himalayan Sea Salt (or just sea salt), and a light sprinkling of either Parmesan cheese or Almond milk cheese.
Only takes about 30-35 mins from start to finish (minus veggie prep)!