March 7, 2018
There is something comforting about a warm creamy broccoli and cheese soup on a snowy, rainy or cold day. It is so delicious. If you want a dairy version, omit the cheese but if you can have cheese, it adds a nice creamy touch to your soup.
Broccoli is a cruciferous vegetable which should be eaten on a regular basis. It has so many health benefits, such as anti-inflammatory and antioxidant components, strengthens immune system, and good for cancer prevention. It is loaded with fiber, contains various minerals (very good sources of manganese, potassium, calcium) and vitamins (great sources of vitamin C, K, E, B6). I like making a bigger batch so that I can freeze some; it is a good way to ensure I have some ready to add to a lunch or supper. You can easily double the recipe for that purpose.
I prefer using organic ingredients but you don’t have to. As for the broth, you can use chicken if you prefer or your own broth.
Delicious Broccoli And Cheese Soup
Ingredients
Part 1
- 1 chopped onion
- 1 celery stalk, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 1 tbsp avocado oil
- 1/2 tsp dried marjoram
- 1/2 tsp dried savoury
- 1/2 dried thyme (lemon thyme if you have it)
- Salt and pepper to taste. (I prefer using Himalayan salt but you can use sea salt)
Directions
- In a large pot over medium heat, add onion, celery, and carrots
- Cook, stirring occasionally, until onion is translucent, about 5 min
- While this is cooking, you can start preparing your ingredients from part 2 and set them aside
- Add garlic, herbs, salt and pepper to the onion mix and stir until fragrant, about 2 minutes
- Then add all ingredients from part 2 to the pot
Part 2
- 1 potato, cubed (if organic, leave peel on)
- 6 cups broccoli (frozen or fresh), chopped
- 4 cups of vegetable broth
Directions
- Briefly bring everything to a boil than reduce to a slow, steady simmer
- Simmer uncovered
- Once the broccoli is tender (about 15-20 minutes), it is time to purée the soup
- I use a vitamix but any blender would do
- You might have to do this in batches
- Purée some and then pour the purée in another pot, repeat with the non-puréed ingredients until done
- Return pot to heat, reduced to low heat, and stir in cheese, if needed
Part 3
- 1/2 cup goat/sheep cheese
I usually use a mix of goat and sheep cheese as there is less casein than in cow cheese. If you are not a fan of that type of cheese, feel free to use cheddar. For a dairy-free version, skip cheese.
Make sure you keep stirring. If the soup is too thick, you can add a bit of water. Once cheese is melted, ladle into bowls and top with fresh parley. Add more salt and pepper if needed.
Enjoy!
