Cream of Broccoli Soup
This Cream of Broccoli Soup is a creamy, dairy-free classic made with cannellini beans, fresh broccoli, and a hint of lemon. Enjoy it as a cozy, healthy meal or side!
Ingredients
- 1 tablespoon olive oil see below for oil free option
- 1 onion chopped
- 2 carrots thinly sliced
- 2 celery stalks thinly sliced
- 4 garlic cloves
- 6 cups 475g broccoli florets, cut into bit sized pieces (roughly 2 heads)
- ½ cup 85g cannellini beans
- 4 cups 32 ounce low sodium vegetable broth
- 1 teaspoon 6 g sea salt
- ½ teaspoon 1 g ground black pepper
- Juice of ½ lemon
Instructions
- Heat the oil in a stockpot over medium heat. Add the onions, carrot and celery and saute for 5 minutes until onions are translucent and carrots are soft. Add the garlic and saute one additional minute until fragrant.
- Add the broccoli, beans, and vegetable broth to the pot. Cover and bring to a boil, reduce to a simmer and let cook for 6 minutes until the broccoli is fork tender.
- Add salt, pepper and lemon juice and stir to combine. Use an immersion blender or transfer the soup to a blender, blend until smooth and creamy.
Notes
OIL FREE: Omit the oil completely and saute vegetables in ¼ cup water or low sodium vegetable broth, add more liquid as needed.
Don’t be afraid to use the stalks of the broccoli to eliminate waste, they are totally edible! Use the stalks to equal the 6 cups of broccoli if you purchased broccoli with the stalk attached. You can also use frozen broccoli florets for convenience if desired.
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