Broccoli is so, so good for you…but how much can you really eat? A few “trees?” Save that dying broccoli from the crisper drawer with this unbelievably creamy & delicious soup.
We eat a lot of broccoli in our house. I throw it in the steamer for a weeknight side dish, I toss it into pasta for kiddo lunches, I serve it with dip. Once, I thought I’d “treat” the kids by serving it with cheese sauce. The cheese sauce went over like a lead balloon. Back to plain ol’ steamed broccoli.
I serve a lot of broccoli because it’s kid friendly but also because it’s packed with phytochemicals shown to help control arthritis, cancer, immune system health, blood pressure levels, vision, skin health, blood sugar disorders and more!
USE UP THAT BROCCOLI.
Because we eat a lot of broccoli I’ve started buying the giant pre-chopped bags of florets from Costco. Awesomely convenient. Troublingly large.
Dying potatoes + dying broccoli + an organics bin delivery with YET MORE broccoli inspired this soup.
Little did I know it would become one of our favourite new soups. I was determined to keep it relatively dairy-free, so but for the delicious parmesan it is creamy only because of the potato starch.
And you would never know it.
Add this to your weekend meal prep routine and you’ve got delicious lunches ready for the week. Try garnishing with sour cream or full-fat yoghurt and minced parsley or scallions for a company-worthy dish. A drizzle of cream would also do the trick, and since there is no cream or milk in the soup itself you can feel free to pretty it up with your fave soup toppings.
Creamy No-Cream Broccoli Soup
Smooth & decadent without the cream, this is the perfect spring soup!
- 1 large head broccoli (or 2 small heads), chopped
- 2 small onions, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2-3 large potatoes, peeled & chopped
- 1 L sodium-free chicken or vegetable stock
- 1/4 cup parmesan cheese
- 2 tsp dried thyme
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh parsley, minced
- sea salt & fresh pepper
- Heat oil in a large pot over medium heat. Saute onion, celery, & garlic for 5-6 minutes, stirring, until softened but not browned.
- Add broccoli & potatoes. Saute, stirring, 2-3 minutes.
- Add broth, bay, & thyme. Bring to a boil, then reduce to a simmer. Simmer 20-30 minutes until vegetables are fully softened.
- Blend with an immersion blender until smooth. Add more chicken stock if needed.
- Add parsley & parmesan. Stir to combine and melt.
- Season to taste. Serve hot or store in the fridge for up to 4-5 days, adding water or broth as needed to improve texture.