Dairy-Free Creamy Broccoli Soup


  • 1 tablespoon olive oil
  • 1 large yellow onion, coarsely chopped
  • 3 large cloves garlic, coarsely chopped
  • 3broccoli stalks, coarsely chopped
  • 2broccoli florets and stalks, coarsely chopped
  • 2 large potatoes, peeled and coarsely chopped
  • ⅓celery root, coarsely chopped
  • 4 cups low-sodium chicken stock
  • Directions

  • Step 1

    Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.


  • Step 2

    Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.

  • Step 3

    Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

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