Broccoli is one of those veggies that left a lasting impression on us when we were kids. Depending on our taste buds, broccoli could taste bitter or bland — either way it didn’t inspire a second taste…if only our parents would let us get away with that.
Now that I’m a mom, I’m always searching for ways to make healthy dishes in a way that makes my kids believe they’re edible and making broccoli soup without milk or cream is one of them.
This soup packs a punch nutrient-wise. The distinctive florets carry powerful nutrients like iron, potassium, fiber, calcium, magnesium, vitamin C and vitamin K.
An even more challenging task, and quite exciting for me, is to make broccoli soup that’s dairy-free which means making butter optional. However, I’d like to assure everyone that consuming butter should be fine for people with lactose intolerance. Despite its’ dairy origins, butter has a nearly undetectable amount of lactose.
In any recipe for soup, butter is a welcome addition. It makes the soup less watery and more creamy and savory. I’m aware broccoli contains 90% water, which makes blending the vegetable easy.
If you don’t have an immersion blender, you can use a regular blender. Just transfer the soup to the regular blender in batches, blend until smooth and put the smooth soup into a second pot. Keep doing this until the entire soup is blended.
Hi, I’m Alana. Wife, mom, daughter, friend, amateur gardener, coffee guzzler, shower singer, hiker extraordinaire and life-long learner from British Columbia, Canada. This blog is where I hope to be able to grow from an aspiring meal maker to an outstanding culinary creator. This is where I need your help. I invite you to join me on my journey of food exploration by providing feedback on the recipes we create here at Cool ‘til Yummy, so we can turn them into drool-worthy masterpieces together!