Broccoli Soup (California Chicken Cafe Copycat!)
This broccoli soup is nutritious, comforting and full of flavor. It's naturally gluten-free, dairy-free, and can easily be made vegan.
Ingredients
- 2 yellow onions diced
- 5 cloves garlic diced
- 2 tablespoon olive oil
- 1 russet potato peeled and diced
- 1 sweet potato peeled and diced
- 4 heads broccoli stalks AND florets
- 8 cups stock vegetable or chicken
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoon salt
- 1 teaspoon pepper
- Water as needed
Instructions
- Prepare the broccoli: separate florets from stalks. Using a peeler or a knife, peel off skin of the stalks to remove the hard outer layer. In separate piles, chop up the stalks and the florets into small pieces, about 1 inch thick.
- In a 8 quart or larger pot on medium heat, add olive oil and onions to sautee. After three minutes, add the garlic. Sautee until translucent about 8 minutes.
- Add potatoes and chopped broccoli stalks. Note: if you want a chunkier soup, add ¾ of the chopped stalks now and save ¼ to be added at the end.
- Cover the vegetables with stock and set to boil. Once boiling, turn the heat down to low. Add the cinnamon, nutmeg, salt, and pepper. Stir and cover. Cook for 20-25 minutes. Add the florets and cook, covered, for another 5 minutes.
- Using an immersion blender, blend the soup together. (You can also use a food processor or stand blender if you don't have).
- If you want the chunkier soup, add the remaining chopped stalks to the soup and cook for an additional 5-10 minutes.
- Serve and enjoy!
Nutrition
Calories: 109kcal
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