Cream of broccoli soup was one of my favorites for years. I used to work at Panera Bread when I was a young teenager and man did I love their version of this soup. When I gave up dairy, cream of broccoli soup faded into nothing but a distant memory…. until recently when I made a healthy version for my meal delivery business.  I decided to share it with you all since it’s a great time of year for soup. I’m finding that having soup on hand (either in the fridge or frozen) is an easy quick way to have a meal when I’m short on time, feeling lazy, or not super hungry. I have a bad habit of skipping lunch and I’m finding that soup has been a good solution, especially served in a big ol’ mug. I hope you enjoy! 

Cream of Broccoli Soup

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

A healthy version of a classic soup made Whole30 compliant and paleo friendly.

Author: Grace Brinton

Serves: 4 cups

Ingredients

• 1 tsp olive oil
• 3 oz leek
• 5 oz white sweet potato
• 1 lb 2 oz Broccoli (including stems)
• 1.5 each cloves garlic
• .25 tsp salt
• 1 cup bone broth (or veggie broth)
• 8 oz water
• 3 oz coconut milk
• Optional: 2 handfuls baby spinach

Instructions

1. Dice leek into about 1 inch pieces (it doesn't have to be perfect, it's getting pureed).
2. Chop potato into 2 inch pieces.
3. In a large pot, saute leek in the oil to soften over medium heat.
4. Add potatoes and garlic – reduce heat to low and sauté a couple minutes.
5. While the veggies saute, chop broccoli into 2 inch pieces.
6. Add all remaining ingredients except coconut milk, cover and simmer over low until completely soft.
7. Add coconut milk (and spinach if using) remove from heat, blend and taste for seasoning.

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