Dairy-Free Creamy Broccoli Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 large yellow onion, coarsely chopped 3 large cloves garlic, coarsely chopped 3 broccoli stalks, coarsely chopped 2 broccoli florets and stalks, coarsely chopped 2 large potatoes, peeled and coarsely chopped ⅓ celery root, coarsely chopped 4 cups low-sodium chicken stock
Nutrition Info
- 152.4 caloriescarbohydrate: 28.2 gcholesterol: 2 mgfat: 2.4 gfiber: 5.4 gprotein: 7 gsaturatedFat: 0.5 gservingSize: -sodium: 127.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Dairy-Free Creamy Broccoli Soup
Directions
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Heat olive oil in a saucepan over medium-low heat. Add onion and garlic, cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root, toss until coated in oil. Cover vegetables with chicken stock, bring to a boil.
Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down, pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.