Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs broccoli, stems too!
  • 2 tablespoons olive oil (or butter, or ghee)
  • 1 white or yellow onion, diced
  • 4-6 garlic cloves, rough chopped
  • 3 cups veggie broth or chicken stock, divided ( or use water and 2-3 teaspoons- Better than Boullion)
  • 1 cup almond milk (or cashew milk, whole milk or half and half)
  • 1/2 cup fresh basil
  • 1/2-1 teaspoon salt
  • Pepper to taste
  • Pinch cayenne (optional)
  • 1/4 cup plain yogurt or sour cream (feel free to use vegan, or a splash of heavy cream), more to taste.

Instruction

  • Thinly slice the broccoli stems and break apart the florets into very small pieces. Chop the onion and garlic.
  • In a heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic with a pinch of salt, until golden and fragrant, about 4-5 minutes.
  • Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes.
  • Place the broccoli florets over the top. Don’t mix them in. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you’ll lose that vibrant color.
  • Turn the heat off. Blend in two batches (I found using a blender was better here, my immersion blender did not work as well) adding half of the almond milk to each batch, along with the basil. Blend until smooth. Add a handful of spinach for richer color if you like.
  • Return the soup to the pot and stir in the yogurt or sour cream or even a splash of heavy cream. Gently warm the soup and season with salt and pepper to taste.
  • Serve with a swirl of pesto, crusty bread, or Parmesan crips. Enjoy!