Cream of Broccoli Soup

With today marking the first day of fall, its time to say goodbye to summer dishes and say hello to autumn faves! And there’s no better way to slip into fall than by enjoying some savory soups in the chilly weather! So, in honor of the changing seasons, I’ll be sharing 10 days of 10 savory soups (all clean eats, of course!) to help warm you up as the weather cools down. First up to bat? A delicious batch of cream of broccoli soup— creamy, flavorful, and rich, this soup boasts a stellar nutritional profile. You won’t find any cheese, butter, or flour in this soup! Instead, this soup relies on fresh, natural, and delicious ingredients for this creamy and hearty dish. Yum!

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Cream of Broccoli Soup
Serves 4-6
1/2 red onion, diced
1 teaspoon salt
1/2 teaspoon pepper
4 cups cauliflower florets, finely chopped
3 cups unsweetened almond milk
4 cups broccoli florets, finely chopped
1 tablespoon onion powder
1/2 teaspoon garlic salt
 

In a lightly oiled pot over medium heat, sauté the onion, salt, and pepper until the onion becomes tender. Next, add in the unsweetened almond milk along with the cauliflower florets. Bring to a boil. Reduce to low heat, cover the pot, and simmer for 10-15 minutes until the cauliflower becomes soft. Add in 2 cups of the broccoli florets, and continue to simmer for another 5-10 minutes until the broccoli becomes tender. Remove from heat, pour into a blender, and blend until smooth. Return to pot, adding the remaining 2 cups of broccoli florets, onion powder, and garlic salt. Simmer while covered for 10 more minutes until the broccoli florets become tender as well. Enjoy!

 

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