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Creamy Broccoli Soup
Our Creamy Broccoli Soup is so so GOOD!
All the delicious flavor you’d expect from broccoli soup, while skipping all of the heavy dairy ingredients. Even if you’re not completely dairy-free (my family isn’t) sometimes it’s nice to take a break from it.
Gluten free, Dairy free, but oh so wonderful!
My family and I eat a lot of soup these days! It’s an extremely economical, easy way to use up whatever is in your fridge, and you can load it up with nutrient-dense veggies for an easy Clean-Eating meal.
Here are some reasons to make soup a permanent part of your Clean Eating lifestyle:
Hello, healthy comfort food! I love that soup is warming, but not too heavy. It’s my go-to when I want to use up left-over veggies in my fridge, feel like I need to give my body a reset, or just want to make something warm and cozy for the family.
Eating soup is also a great way to shed inflammation and water weight if you’ve had a weekend of heavy meals, or strayed from your Clean Eating plan.
Soups can be very nutrient-dense, especially if we make our own bone-broth for the base, while also being very satisfying.
Save Time: Because soup ingredients can easily be thrown together it’s one of the quickest and easiest meals you can make!
It’s an amazing meal prep option!
I ALWAYS have a big pot of homemade soup in the fridge because I double or triple recipes so that we can have lunches and a few easier meals over the following days.
Soup always tastes better the next day when the flavors have had time to develop.
Most soups can be frozen for 2-3 months, so ALWAYS make extra.
Save money: I try to buy the on-sale and in-season produce because soup is AWESOME with very inexpensive ingredients that go a long way in the amount of soup you can make! Also, if you have an outdoor or indoor vegetable or herb garden, soup is the PERFECT way to enjoy your homegrown green goodies.
Perfect use of leftovers: soup is a fantastic way to use up ripe produce and leftovers in your fridge, or stuff you already have on hand in the pantry. This saves you extra trips out to the store and additional costs. Some of the best meals are ones with ingredients you already have on hand.
Food is fuel, but it’s also a connection piece within a family. I love creating beautiful, clean meals for the people who mean the most to me. But we have a BIG family, and life gets crazy-busy, so I’m always creating new ways to nourish my people without having to skip out on my own self-care to make it happen.
➡️ Soup checks all of the boxes for the things that are important:
-
Nourishing and Clean Eating Approved
-
Delicious
-
Affordable
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Versatile (never boring!)
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Meal Prep Friendly
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Satisfying
There’s something special about having a warm pot of soup in the house that makes it feel like a home.
I hope you enjoy this recipe as much as my family and I do!
Makes 4 servings
Ingredients:
- 2 Tbsps avocado oil, or ghee
- 1 large head of broccoli
- 1 large sweet onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic minced
- 3 Tbsps GF flour, or Arrowroot powder
- 3 cups vegetable stock, or chicken bone broth
- 1 cup unsweetened coconut, cashew, or almond milk
- 1/4 cup coconut cream
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- small handful of chopped curly parsley
Instructions:
Cut your broccoli into bite-size florets.
Heat the oil in a heavy-bottom stockpot over medium heat. Add in the onion, carrot, garlic and sauté for about 3 minutes.
Add the flour and whisk well to combine.
Slowly add in the stock/broth whisking continuously until well incorporated.
Next, add in the milk and cream and stir to combine.
Bring the liquid to a boil, then reduce the heat to a simmer.
Add in the broccoli florets and season with sea salt and pepper to taste.
Simmer for about 15 minutes, or until the broccoli is tender, stirring occasionaly. Your soup should be nicely thickened.
Remove from the heat and garnish with chopped parsley.
Serve while hot and enjoy!
❤Rachel
Ingredients
- 2 Tbsps avocado oil, or ghee
- 1 large head broccoli
- 1 large sweet onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic minced
- 3 Tbsps GF flour, or Arrowroot powder
- 3 cups vegetable stock, or chicken bone broth
- 1 cup unsweetened coconut, cashew, or almond milk
- 1/4 cup coconut cream
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- small handful of chopped curly parsley
Instructions
- Cut your broccoli into bite-size florets.
- Heat the oil in a heavy-bottom stockpot over medium heat. Add in the onion, carrot, garlic and sauté for about 3 minutes.
- Add the flour and whisk well to combine.
- Slowly add in the stock/broth whisking continuously until well incorporated.
- Next, add in the milk and cream and stir to combine.
- Bring the liquid to a boil, then reduce the heat to a simmer.
- Add in the broccoli florets and season with sea salt and pepper to taste.
- Simmer for about 15 minutes, or until the broccoli is tender, stirring occasionaly. Your soup should be nicely thickened.
- Remove from the heat and garnish with chopped parsley.
- Serve while hot and enjoy!
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