Non Dairy Potato Broccoli Soup Recipes

DAIRY-FREE CREAMY BROCCOLI SOUP

Dairy-Free Creamy Broccoli Soup image

The satiny texture of this soup will make you think it's cream-based, but it's absolutely dairy-free and delicious! It's a perfect dish to use up leftover broccoli stalks that don't fit into other meals. It freezes well and makes a great winter warm-up snack or lunch! Can be served immediately, seasoned with black pepper, curry powder, or even grated cheese (for people who don't mind dairy) or can be frozen in individual portions and microwaved later.

Provided by JoCanadian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large yellow onion, coarsely chopped
3 large cloves garlic, coarsely chopped
3 broccoli stalks, coarsely chopped
2 broccoli florets and stalks, coarsely chopped
2 large potatoes, peeled and coarsely chopped
⅓ celery root, coarsely chopped
4 cups low-sodium chicken stock

Steps:

Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.2 g, Cholesterol 2 mg, Fat 2.4 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 127.5 mg, Sugar 4.1 g

NON-DAIRY POTATO BROCCOLI SOUP

Non-Dairy Potato Broccoli Soup image

This is a thick, creamy soup with no dairy for my milk allergic daughter. I got this from allrecipe.com, but adjusted it a little.

Provided by KristiJoy

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chopped onions
4 garlic cloves, minced
2 tablespoons olive oil
2 lbs peeled cubed potatoes
5 cups chicken broth
3 cups fresh broccoli, chopped
1 teaspoon sage
1 teaspoon smoky hot sauce
salt and pepper

Steps:

In a large stock pot, saute onions and garlic in olive oil.
Add potatoes and broth. Bring to a boil then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Add chopped broccoli, sage, and hot sauce and cook a few minutes.
In a blender puree half of the soup and return to stock pot.
Season with salt and pepper.

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