Broccoli Soup-Dairy free
07/20/09 Filed in: Soup
I love soup. It is one of my favorite foods. It gets better over time. It is easy to freeze. It provides a comforting warm meal. Soup is a great way to use up leftover vegetables, grains, and meats. And I could go on and on...
One of the challenges of soups as I changed my diet was to find replacements for my favorite dairy based soups. Here I am going to showcase my broccoli soup, but you can use it for a base for many vegetable soups that normally use heavy cream.
Start with a tablespoon or two of olive or canola oil in your stock or large sauce pan. Chop an onion and three cloves of garlic and saute until onions are clear. These do not need to be finely chopped as you will puree the soup later.
Dice two baking potatoes and add to your onions. You can leave the skins on or take them off, it is your choice. I usually leave them on since I am going to puree the whole thing and that way I am keeping maximum nutirtion. Saute until beginning to get soft about 8-10 minutes. Stir frequently to keep from sticking and browning. If they do start to stick, just add some chicken broth or water to the pan to loosen them up.
Chop up a bunch of broccoli coarsely including the stalk. Add to your onions and potato mixture and cook until the broccoli starts to turn bright green.
Add 32 oz container of chicken broth and 1-2 cups water depending on how thick you like your soups. Cook until the broccoli is soft but not overcooked.
Take the soup off the heat and use and emersion blender to puree the soup. Add a pinch of nutmeg and serve! Adding a squeeze of lime just before serving gives the soup a twang for those that crave salt.
This is a very forgiving recipe so use it to experiment and expand your use of veggies!
Enjoy!
Living a life of personal balance, moderation, education, and connection.
A dairy free, wheat free recipe.
One of the challenges of soups as I changed my diet was to find replacements for my favorite dairy based soups. Here I am going to showcase my broccoli soup, but you can use it for a base for many vegetable soups that normally use heavy cream.
Start with a tablespoon or two of olive or canola oil in your stock or large sauce pan. Chop an onion and three cloves of garlic and saute until onions are clear. These do not need to be finely chopped as you will puree the soup later.
Dice two baking potatoes and add to your onions. You can leave the skins on or take them off, it is your choice. I usually leave them on since I am going to puree the whole thing and that way I am keeping maximum nutirtion. Saute until beginning to get soft about 8-10 minutes. Stir frequently to keep from sticking and browning. If they do start to stick, just add some chicken broth or water to the pan to loosen them up.
Chop up a bunch of broccoli coarsely including the stalk. Add to your onions and potato mixture and cook until the broccoli starts to turn bright green.
Add 32 oz container of chicken broth and 1-2 cups water depending on how thick you like your soups. Cook until the broccoli is soft but not overcooked.
Take the soup off the heat and use and emersion blender to puree the soup. Add a pinch of nutmeg and serve! Adding a squeeze of lime just before serving gives the soup a twang for those that crave salt.
This is a very forgiving recipe so use it to experiment and expand your use of veggies!
Enjoy!
Living a life of personal balance, moderation, education, and connection.
A dairy free, wheat free recipe.
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