Cream of Broccoli Soup

I ordered groceries last week and they accidentally sent my broccoli cuts instead of broccoli florets (which I really don’t care for). Instead of tossing them, I decided to blend them up for this healthy cream of broccoli soup!

This soup is dairy free and you probably have most (if not all) of the ingredients in your fridge.

You can add ground turkey, ground chicken, grilled chicken, or vegetarian meat crumbles to increase the protein of this soup and make it a full meal.

Print Recipe

Cream of Broccoli Soup

Servings

Ingredients

• 1/2 cup chopped carrots
• 1/2 cup chopped onion
• 1 clove garlic minced
• 1 tablespoon olive oil
• 1 bag frozen broccoli cuts or florets 10 oz
• 4 cups chicken or vegetable broth
• salt and pepper to taste
• 1/2 cup canned chickpeas rinsed and drained

Servings Ingredients 1/2 cup chopped carrots 1/2 cup chopped onion 1 clove garlic minced 1 tablespoon olive oil 1 bag frozen broccoli cuts or florets 10 oz 4 cups chicken or vegetable broth salt and pepper to taste 1/2 cup canned chickpeas rinsed and drained

Instructions

1. Heat oil in a medium size pot. Add the onion, carrots and garlic and cook until soft, about 5 minutes.
2. Add the broccoli, broth, salt and pepper. Bring to a simmer and cook 25 minutes.
3. Turn off the heat and allow the soup to cool.
4. Add cooled soup and 1/2 cup chickpeas to a blender. Blend until smooth. Reheat to serve.