Cream of Broccoli Soup

CategoryDifficultyBeginner
Yields1 Serving
 1 tsp extra-virgin olive oil
 1 yellow onion, sliced
 1 tsp sea salt
 Freshly ground pepper, to taste
 4 cups cauliflower florets
 3 cups unsweetened almond milk
 3 cups broccoli florets, finely chopped
 1 tbsp onion powder
1

In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.

2

Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.

3

Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.

4

Add half of the chopped broccoli.

5

Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.

6

Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.

Ingredients

 1 tsp extra-virgin olive oil
 1 yellow onion, sliced
 1 tsp sea salt
 Freshly ground pepper, to taste
 4 cups cauliflower florets
 3 cups unsweetened almond milk
 3 cups broccoli florets, finely chopped
 1 tbsp onion powder

Directions

1

In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.

2

Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.

3

Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.

4

Add half of the chopped broccoli.

5

Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.

6

Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.

Cream of Broccoli Soup