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
Prep time
Cook time
Total time
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
- Dice leek into about 1 inch pieces (it doesn't have to be perfect, it's getting pureed).
- Chop potato into 2 inch pieces.
- In a large pot, saute leek in the oil to soften over medium heat.
- Add potatoes and garlic – reduce heat to low and sauté a couple minutes.
- While the veggies saute, chop broccoli into 2 inch pieces.
- Add all remaining ingredients except coconut milk, cover and simmer over low until completely soft.
- Add coconut milk (and spinach if using) remove from heat, blend and taste for seasoning.
Cream of Broccoli Soup was last modified: December 30th, 2017 by
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