CREAMY POTATO BROCCOLI (NO MILK) SOUP RECIPE
The two of us have been enjoying small bites throughout each day, rather than three heavy meals. It keeps our metabolisms going and it allows our bodies to spend less energy digesting food. We’ve come to realize that softening foods and/or blending food down makes it even easier to digest, so we’re making a lot of smoothie blends and soups. This Creamy Potato Broccoli (No Milk) Soup is one of our favorites. Try the recipe below!
Creamy Potato Broccoli Soup Recipe:
- Boil potatoes whole, until soft
- Peel potatoes, when cool
- Steam the broccoli
- Lightly oil a pan with avocado oil
- Sauté the celery and onion, until soft
- Add the vegetable broth
- Slice the roasted garlic cloves and add them to the broth mixture
- Simmer until you have a nice, strong stalk that is aromatic (15-20 minutes)
- Let cool
- Blend the vegetable broth mixture, until puréed
- Use a sieve to strain the blended mixture and discard the fiber
- Blend the strained liquid with the potatoes and broccoli until smooth
- Add a little water (if needed) to help blend the purée
- Pour the purée in a pot and mix in the coconut cream
- Cook on a low to medium heat for 5-10 minutes, stirring occasionally
- Add sea salt and ground pepper to taste
- It should yield at least 4 portions
- Serve warm, at room temperature or place in the fridge for an hour for chilled soup
- Top with fresh chives and/or microgreens
Creamy Potato Broccoli Soup Ingredients & Equipment:
- 2 cups organic white fingerling potatoes
- 2 heads of organic broccoli
- 1/4 cup organic diced onion
- 2 organic celery stalks
- 2 cloves roasted organic garlic
- 1 tablespoon organic avocado oil
- 1 cup organic vegetable broth
- 1 cup organic coconut cream
- a pinch of Himalayan sea salt
- ground black pepper (optional)
- a pinch of diced organic chive and/or microgreens on top (optional)
- stove
- blender
- sieve
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