Wednesday, December 21, 2016

Cream of Broccoli Soup (Dairy Free, Low Fat!)

I ordered groceries last week and they accidentally sent my broccoli cuts instead of broccoli florets (which I really don't care for). So since I don't like to waste food, I decided to blend them up in a healthy cream of broccoli soup!

This soup is dairy free, low in fat 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. You can also add cheese and fresh herbs!

Cream of Broccoli Soup


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


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.