This recipe was a reader request.  Surprisingly I’ve never made a broccoli-only soup.  I’ve never been much of a fan of cream-based soups, as I find them too rich, but this healthy version is really great!  It has creaminess, so for the cream-soup lovers, I think this will be a great substitute!

Healthy Cream of Broccoli Soup

Makes 7 servings

1 onion, chopped
2 stalks celery, chopped
8 cups raw broccoli florets
1 946ml carton of low sodium chicken stock
1/2 tsp garlic, minced (I used bottled ground garlic)
1 Tbsp butter (or Earth Balance for no dairy)
2 Tbsp gluten free flour (I used Bob’s Red Mill all-purpose) *or flour of choice
2 cups unsweetened almond milk (I used Silk True Almond) *or milk of choice
Sea salt & pepper to taste
Pinch of nutmeg

In a large pot, spray with cooking spray, add onion and celery and cook until tender.  Add broccoli and chicken stock. Cover and simmer for 10 minutes.

Blend soup in small batches in blender. I use an immersion blender and do it right in the pot….so much easier.  (If you don’t have one, I suggest getting one. They are cheap $9 – $20 and are great for soup, making hummus etc)

In a small pot, over medium heat, melt the 1 Tbsp of butter, add flour and cook for 30 seconds to 1 min.  Add milk slowly and simmer until its thickened and bubbly. Add in pinch of nutmeg.  Add cream mixture to pureed soup.  Season with salt and pepper (if necessary)

Nutrition (per 1 cup, makes 7 cups)   Calories: 78  Fat: 3.3 g   Carbs: 9.3 g   Sugars: 0 g   Fiber: 4 g   Sodium: 168 mg   Protein: 4.3 g