Broccoli Soup
No milk or cream used here but this healthy Broccoli soup is thick and delicious!!! Gluten-free, fall and winter perfect, too!
Ingredients
- 1 Tablespoon Olive oil
- 2 Tablespoons butter (optional), increase Olive Oil by another Tbsp if you want it to be fully dairy-free)
- 3 Garlic cloves, minced
- 1 large or 2 small to medium onions, chopped
- 8-10 baby carrots, chopped thinly
- 1 celery stalk, finely chopped
- 4 cups or 32 oz chicken or vegetable broth/stock
- 3 Broccoli heads, trimmed into small florets
- Salt and Pepper, to taste
Instructions
- In a large saucepan, melt the butter with the oil. Once the butter has melted, saute the garlic and onions just until aromatic, 30 seconds or less. Stir in the rest of the veggies and cook over gentle heat until tender roughly 6-8 minutes. Pour in the stock/broth and bring to a boil.
- Add the broccolli florets and cook until tender. Remove the pan from the heat and cool a little.
- Pour in the contents of the pan into a blender. Process until smooth. Return the pureed vegetables into the pan and then reheat. Season with salt and pepper, to taste. Ladle into bowls and serve with some crusty French bread and some green salad! Enjoy this healthy and delicious soup!
Nutrition
Calories: 97kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 10mgSodium: 88mgPotassium: 296mgFiber: 3gSugar: 5gVitamin A: 13708IUVitamin C: 7mgCalcium: 35mgIron: 0.3mg
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