Cream of broccoli soup recipe


  • Yield: 2 Servings


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup water
  • 2 cups unsweetened almond milk
  • ¼ cup cubed potatoes
  • ½ cup broccoli florets
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon tamari
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika, for garnish
  • ¼ cup bean sprouts, for garnish
How to Make It
  1. Heat the oil in a large saucepan over medium heat and sauté onion and garlic until onion is translucent.
  2. Add water, almond milk, potatoes, broccoli, dill, tamari, salt, and pepper and simmer over low heat for 15 minutes.
  3. Remove the potatoes and broccoli from the soup, place in a food processor with some of the cooking liquid and purée until smooth.
  4. Return to saucepan and stir until well blended.
  5. Garnish with paprika and bean sprouts.

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