Kid Favorite Nourishing Broccoli Soup
Servings: 16 servings
Ingredients
- 2 tbsp butter or olive oil, ghee, coconut oil, or avocado oil
- 2 medium onions peeled and sliced into strips
- 2 large carrots peeled and coarsely chopped
- 1 large potato cubed 1/2 inch. Any variety is fine - if the potatoes are smaller use 2-3
- 4 cloves garlic no need to chop!
- 2 heads broccoli or about 2lbs frozen broccoli. See NOTES
- 2 quarts bone broth or meat stock
- Sea salt/pepper to taste
Instructions
- In a large soup or stock pot, melt the butter over medium high heat, and add the onion and carrot with a pinch of sea salt. Saute over medium high heat for 5-7 minutes until the veggies are soft and sweet.
- Add the garlic and cook for one minute.
- Add the potatoes, broccoli, and broth and bring to a simmer for up to 10 minutes until the veggies are soft.
- Turn the heat off, and puree the soup completely with an immersion blender or in a regular blender.
- Add sea salt/pepper to taste. Add a few splashes of cream or coconut milk if you want, or top with sour cream or raw cheese, and chopped fresh herbs if you wish.
Notes
- Fresh or frozen broccoli will work. Remember that the stalks of the broccoli cook into the soup just fine! I tend to cut part of the ends of the stalks off, but leave quite a bit on to save time and save on waste.
- Store the soup in a jar or container in the fridge for up to a week. If you want to freeze the soup, freeze in Souper Cubes for easy portioning and fast prep, or in these freezer safe containers.