Monday, May 6, 2013

Broccoli Soup (dairy free, minus the cheese topping)

I got hit with some sort of flu bug yesterday and had a hard time coming up with something to make for dinner tonight.  Soup always seems to be my standby comfort food when I am just not 100%.  I usually make a cream of broccoli soup that is full of cream and really delicious, but I've been trying to cut back on dairy and thought we'd try something a little different this time.  Success!  My girls both loved it too, which makes a mom very happy.  I paired it with fresh whole wheat sandwich bread (recipe to come).
Broccoli Soup (dairy free-minus the cheese topping)
Serves 6

2 tbsp olive oil
1/2 medium onion, chopped
2 carrots, peeled and chopped
3 ribs of celery, chopped
4-5 medium potatoes, peeled and diced
5 cups chicken stock
salt and pepper to taste
2-3 cups broccoli florets
shredded cheddar cheese

Heat oil on medium high heat in a dutch oven or 4 quart pot.  Saute onion, carrot, and celery until onion is translucent, about 3 minutes.  Add potatoes, stock, salt and pepper. Bring to a boil, reduce heat to medium and cook until potatoes are fork tender.  Add the broccoli and cook another 6-8 minutes until broccoli is soft. Using an immersion blender, blend until smooth (you can also blend in the blender in small batches).  Taste and season with more salt and pepper if necessary.  Serve warm topped with shredded cheddar cheese.

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