a simple real food recipe :: broccoli soup :: allergen free options

I haven’t been able to make this soup much this winter because broccoli prices have been so high for us!  But last week the price was pretty good – and we had a neighbor that had some surgery and I wanted to bring her some soup! My girls completely devoured their bowls for lunch and asked for seconds  This was one of the first ways I introduced broccoli as a first food to the girls around the age of 1.

It is one of our favorites, and I hope you enjoy it as much as we do!Be sure to catch all my notes on allergen options – you can do this soup with most any allergy or food elimination – I promise I have done them all and it always turns out delicious!

a simple real food recipe :: broccoli soup :: allergen free options

 

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Author: Renee - www.theSIMPLEmoms.com

Ingredients

• ¼ cup friendly fat to cook in (butter, coconut oil, lard)
• 2 bunches broccoli coarsely chopped and including the stems (discard the very ends)
• 2 large carrots, coarsely chopped
• 1 large onion, sliced
• 3 cloves garlic, chopped
• ¼ cup brown rice flour (If you are grain free you may omit – it still tastes great it just won’t be quite as thick. You could leave out a cup of liquid if you wish for a thicker soup.)
• 1 ½ quarts chicken stock (Preferably homemade for more nourishment and to avoid BPA)
• 1 cup cream or whole milk (Preferably raw, or non homogenized, low pasteurized. Never ULP. If you are dairy free use coconut milk or just an extra cup of stock – either taste great!)
• Sea salt/pepper to taste

Instructions

1. In a large stock or soup pot sauté the onion, carrots, and broccoli in the friendly fat with a few pinches of salt for about 6-7 minutes, until the onions are clear and the broccoli is bright green.
2. Add the garlic and brown rice flour and cook a minute or 2.
3. Add the stock and bring to a boil.
4. Reduce to a simmer for about 15ish minutes or until the broccoli and carrots are soft and cooked through.
5. Turn the heat off and add the cream or milk and puree the soup completely with a handheld blender or in a blender.
6. Add sea salt/pepper to taste.

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1. This freezes up great! Freeze in single portions for easy transport to work or school.
2. This batch made enough for the girls and I to have lunch, and about 3 quarts left over. You can thin out the soup to stretch it if you want – it isn’t super thick but it certainly can be thinned out and still taste yummy. Just use more stock.
3. Another option to make this grain free is to use a potato or 2 to thicken the soup. Just simmer them with the stock that you add in! Delicious and smooth!
4. HERE is a great way to make your own nourishing chicken stock. It is so worth the extra nourishment!
5. HERE is my coconut milk recipe if you want to do that up instead of the cream or milk.
6. This is a fantastic recipe to remember in summer months when broccoli is abundant and cheap 😉 Batch it up for the winter!

YOUR TURN!

Let me know how the soup works for you if you try it!

This post was shared at The Polikva Family’s Family Table Tuesday, and Real Food Forager’s Fat Tuesday!