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Broccoli Soup

A creamy broccoli soup using no cream or dairy.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 2 heads broccoli stems cut off but saved
  • 2 russet potatoes peeled and diced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 3 cups vegetable stock
  • 1 cup chicken stock because I ran out of vegetable stock
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • 2 teaspoons pepper

Instructions

  1. Cut the broccoli into florets, saving the stems and set aside.
  2. Peel and dice the potatoes.
  3. Heat a skillet on medium heat and warm the oil.
  4. Add the onions and potatoes and cook for 3 - 4 minutes.
  5. Add the salt and pepper.
  6. Add the garlic and cook for 1 minute.
  7. Transfer to a big pot adding in the broccoli (stems too) and the stock.
  8. Cook for 10 - 15 minutes until broccoli is soft.
  9. Remove from heat and take out the stems.
  10. Using a blender, blend the ingredients in batches.
  11. Return to your stock pot when done.
  12. Heat for another 5 - 10 minutes.
  13. Check for seasoning.
  14. Serve and enjoy!