CREAMY POTATO BROCCOLI (NO MILK) SOUP RECIPE
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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