Creamy Broccoli Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soups
Serves: 4-6 servings
Ingredients
  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 1 carrot, peeled and diced
  • 2-3 celery stalks, diced
  • 3-4 cloves garlic, minced
  • 2 potatoes, peeled and diced (or use 2 cans of white beans)
  • 2 small heads of broccoli, stems finely diced, florets roughly chopped and set aside
  • 4 cups low sodium vegetable or chicken broth
  • 1 cup water
  • ½ teaspoon paprika
  • ½ teaspoon coriander
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon marjoram
  • ½ teaspoon pink himalayan salt or to taste (this will depend on how salty your broth it and your taste preference)
Instructions
  1. In a large stockpot, sauté the onion, carrot, celery, broccoli stems and garlic in the olive oil until the onion begins to become translucent. About 10 minutes.
  2. Add potatoes, broth, water and spices to the pot and boil until broccoli stems are tender. About 20-30 minutes. Note: if using beans instead of potatoes, do not add them yet.
  3. Puree the soup base with an immersion blender or pour into a blender (carefully) to puree and then transfer back to the stockpot. Note: if using beans, puree 1 can of the beans and then add the other can whole.
  4. Add broccoli florets and simmer with the lid on (this gets thick and bubbly) for about 8-10 minutes until florets are tender.
  5. Serve hot, with cheese if desired.
Notes
Can be frozen or kept warm in a crockpot.
Nutrition Information
Calories: 261 Fat: 8g Carbohydrates: 43g Sodium: 461mg Fiber: 11g Protein: 11g
Recipe by at https://www.cookingupclean.com/creamy-broccoli-soup/