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This cream of broccoli soup is delicious, and making it gives you the enormous satisfaction of transforming a large amount of broccoli into a luscious and creamy soup.

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Cream of Broccoli Soup

Ingredients

  • 2 pounds broccoli with stems
  • 1⁄2 medium onion, roughly chopped
  • 1 small potato, scrubbed and roughly chopped
  • 1 teaspoon garlic powder
  • 2 cups fresh or frozen green peas
  • 1⁄8 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • 1 tablespoon finely chopped fresh dill
  • Sea salt

Instructions

  1. Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
  2. Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
  3. Reduce the heat to medium and cook for 10 minutes.
  4. Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
  5. Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
  6. Return the soup to the pot. Add water if necessary, so that the consistency of the soup is moderately thick. Stir in the pepper, lemon juice, dill, and salt to taste.
  7. Bring to a boil.
  8. Turn off heat and serve immediately.

Comments (9)

(4.33 from 3 votes)
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Heather2 months ago
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What could be substituted for the potato—I’m allergic unfortunately.

Me4 months ago
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Wonderful!

Graham5 months ago
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Delicious meal

tammytremblay5 months ago
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Love healthy recipes for fatty liver

Amy10 months ago
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As written, I found this recipe inadequately seasoned. I also noted that 3 cups of water is not enough liquid for 2 pounds of broccoli, two cups of peas, and a small potato to cook in, even if the goal is an incredibly thick puree. I bumped up the liquid to 5 cups water, added 1 TBSP vegan soup base, 1/2 teaspoon kosher salt, 1/2 tsp mushroom powder, and 2 TBSP of nutritional yeast. After pureeing, I stirred in one cup of unsweetened almond milk. With these amendments, the result is more flavorful and appealing. I topped mine with roasted chickpeas for some added protein.

Kim6 months ago
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Yummy additions, I will definitely be using them when I make this. Thank you for sharing, Amy.

David1 year ago
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Dinner? Or are you all souped out?

Richard Hardy1 year ago
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Excellent recipe….very filling bowl of broccoli soup….good for your body and soul. I also made the broccoli tater tots to go on the side. A delicious way to load up on cruciferous !!!!!!

Lindsay A.5 months ago
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What are broccoli tater tots? Asking for a friend.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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