This easy pureed broccoli soup looks and tastes like spring. It’s green, fresh, light and a hint lemony. If you’re a broccoli lover, like me, you’ll dig this soup.
Traditional broccoli soup is full of dairy, but there are other ways to do it without all the cheese and cream. This version is broth-based and has fresh parsley, leek, lemon juice and garlic, and is thickened with yellow potatoes. It makes a great starter or accompaniment to a meal, or can be a light meal all on its own. It is especially delicious with these grain-free crackers dunked in it and who doesn’t love a good food vehicle, right?
I hope you love this light, springy soup! It is:
- smooth and creamy, but not full of dairy
- light and refreshing
- simple to make
- easy on the eyes with that yogurt swirl!
Also, if you like this soup, be sure to check out my roasted cauliflower curry soup from the archives. It’s an oldie, but a goodie!
Cheers and enjoy!
This easy pureed broccoli soup is broth-based and has fresh parsley, leek, lemon juice, garlic and is thickened with yellow potatoes. It makes a great starter or accompaniment to a meal, or can be a light meal all on its own. It is gluten and grain-free, and can be made dairy-free as well.
- 1-2 Tbsp grass-fed butter, ghee or avocado oil
- 1 leek, chopped
- 2 cloves garlic, minced
- 3 large broccoli heads, cut into large pieces, with stems peeled and chopped too
- 2 medium-large yellow potatoes (Yukon gold), peeled and cut into 1-inch pieces
- 4 cups good-quality chicken or vegetable broth
- 1/2 medium lemon, juiced
- 1/3 cup fresh Italian parsley
- Sea salt and black pepper, to taste
- Fresh chives, chopped, for garnish
- Dollop of plain grass-fed yogurt or your favorite dairy-free yogurt, optional
Add butter, ghee or avocado oil to large pot over medium heat. Swirl around pot to coat bottom. Then, add the leek and garlic and sauté a couple minutes. Next, add the broccoli (stems too!), potatoes, sea salt and black pepper. Stir to coat and let cook a couple minutes. Finally, add the broth and bring to a boil. Reduce heat to medium and simmer about 10 minutes or until broccoli and potatoes are both tender.
Transfer to a high speed blender (may need to do in batches) with the lemon juice and fresh parsley, and blend until smooth. Taste and adjust seasoning, as desired. If mixture is too thick, add a bit more broth (or water) to thin to your liking.
Serve and garnish with fresh chives, and a dollop of whole milk or dairy-free yogurt, if using.
Pictured with these grain-free crackers.