Recipes

Dairy-Free Cream of Broccoli Soup

dairy free broccoli soup
I love being able to enjoy some of my favourite comfort foods that I grew up with, yet most of the time they don’t fit in with the anti-inflammatory, hypoallergenic diet that keeps me healthy. That’s why it thrills me to pieces to be able to adapt these kind of homemade family recipes, using ingredients on my safe list. The best part is that I can also share these meals with my loved ones, without fearing that I’ve sacrificed flavor. My dad used to make the BEST cream of broccoli soup. If only he was still around to try my version of this classic recipe! I think he’d like it.

I don’t usually keep vegetable stock in the pantry, but that’s no problem because my fridge is very well stocked with all the ingredients to make this quick and easy broth. There’s nothing better than completely fresh homemade soup, especially with the subzero temperatures that we’re having right now in Windsor, Ontario! brrr

You will need:

  • 1 head of broccoli
  • 2 medium onions, chopped
  • 8 cloves garlic, chopped
  • 4 medium sized potatoes, chopped
  • ½ fennel bulb, chopped
  • 2 medium carrots (1 chopped for the stock, 1 grated and added after stock is made)
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • 1 tbsp sea salt
  • 1 tps black pepper
  • 1 bay leaf
  • ¼ cup nutritional yeast
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 2 cups of water

Wash, peel and chop potatoes and boil for 10 minutes. After 10 minutes they won’t be completely cooked but that’s okay. We’re going to let them finish softening up in the soup. This way, they soak up some of the flavor without making the soup too starchy.

Start the stock!
Heat the coconut oil over medium heat and sauté the onions and garlic while you wash, chop and prepare the following ingredients for your stock.

Onions, garlic, celery, 1 carrot, fennel, broccoli stems, thyme, salt, pepper.
Add your stock ingredients with ¼ cup of water.  Place lid and sweat veggies for ten minutes.
Add about half of your broccoli florets and 1.5 cups of water and gently simmer for another 10 minutes, or until everything is soft enough to purée. Purée!
Slowly pour in the coconut milk, potatoes, shredded carrots, nutritional yeast and the remaining broccoli florets and gently simmer for another ten minutes or so. Since I love sesame seeds and actively try to add them to every dish I make, sprinkle with sesame seeds, and enjoy!

3 thoughts on “Dairy-Free Cream of Broccoli Soup”

  1. I like the way you make it creamy with the coconut milk. Can I use almond milk? Do I need to use the yeast and why?

  2. The nutritional yeast gives the soup a cheesy flavour, while being a good source of B vitamins and other nutrients, but it is completely optional! You can use almond milk if you like. I’ve experimented with lots of different types of nut and seed milks over the years, and I just personally prefer coconut milk when I’m making a cream soup. That’s just my preference. Both almond or rice milk works nicely for this recipe.

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