Broccoli Soup
A creamy broccoli soup using no cream or dairy.
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
- Cut the broccoli into florets, saving the stems and set aside.
- Peel and dice the potatoes.
- Heat a skillet on medium heat and warm the oil.
- Add the onions and potatoes and cook for 3 - 4 minutes.
- Add the salt and pepper.
- Add the garlic and cook for 1 minute.
- Transfer to a big pot adding in the broccoli (stems too) and the stock.
- Cook for 10 - 15 minutes until broccoli is soft.
- Remove from heat and take out the stems.
- Using a blender, blend the ingredients in batches.
- Return to your stock pot when done.
- Heat for another 5 - 10 minutes.
- Check for seasoning.
- Serve and enjoy!