Paleo Creamy Broccoli Soup
 
 
Go back to the basics with this pureed broccoli soup. Adding a little potato or parsnip brings the perfect amount of thickness and creaminess to the soup to balance out the broccoli!
Author:
Serves: 6-8
Ingredients
  • 6 cups broccoli, roughly chopped (about three medium heads)
  • 2 cups peeled white potato or parsnip, roughly chopped
  • ½ onion, diced
  • 1 glove garlic, minced
  • 1 tbsp butter
  • 48oz vegetable stock
  • 4 cups water
  • Salt and pepper
  • Hot sauce (optional)
  • Lemon (optional)
Instructions
  1. In a large soup pot on low to medium heat, sweat out your garlic and onion in the butter with some salt and pepper
  2. Once the onions are translucent (about 5-7 minutes), add in the broccoli, parsnip/potato, water, and stock
  3. Bring to a boil
  4. Turn down to low heat and let simmer for a minimum of thirty minutes
  5. Once vegetables fall apart at the touch of a fork, turn off the heat
  6. Use an immersion blender to blend your soup to the consistency of choice OR pour into a regular blender to puree
  7. Taste and add salt and pepper to your liking
  8. Let sit for 10 minutes before serving to thicken up
  9. Garnish with more salt and pepper, hot sauce, and a squeeze of lemon
  10. Enjoy!
Notes
This soup will last all week in your fridge! And like any soup/curry/stew - it just gets better with a little age.
Recipe by dani california cooks at http://www.danicaliforniacooks.com/paleo-broccoli-soup/