Dairy-Free Broccoli Stem Soup
Deliciously creamy Broccoli Stem Soup is easy to make, takes less than 30 minutes and only requires one pot! It’s a light, refreshing, healthy soup you can enjoy all year long. Perfect for summer and winter alike!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1/2 medium onion (sliced into half moons)
- 2 cloves garlic (chopped )
- 1 large head of broccoli (stems only) (sliced into thin coins (about 4-5 cups))
- Salt and pepper to taste
- 3 cups low-sodium chicken broth*
Instructions
- 1
Heat olive oil in a medium pot and stir in onions, garlic, and broccoli stems. Season the veggies with some salt and pepper and allow to cook for about ten minutes being sure to stir a few times to ensure nothing burns.
- 2
Once the veggies have become tender pour the chicken broth into the pot. You can add more or less broth depending on how thick or thin you like your soup. Remove from heat and blend up the soup (*It's a good idea to let the soup cool just a bit before blending and be careful not to fill your blender more than halfway with soup, otherwise you run the risk of the soup exploding).
- 3
Blend for about 10-15 seconds or until the soup is smooth and completely blended. You could add a little more broth if you want your soup to be thinner. Taste and adjust seasonings. Enjoy!