Creamy Broccoli Soup
A soup so good, you won’t even notice it’s filled with vegetables.
Ingredients
(Serves 4)
2 1/2 cups unsweetened almond milk
3 cups chicken broth
1 cup 18% cream
1/2 a large white onion, diced
3-4 cups broccoli, finely chopped
1 medium carrot, shredded
4 garlic cloves, diced
2 tbsp butter
3 tbsp flour
2 tbsp shredded parmesan
Fresh ground pepper
Garnish with green onion
Instructions
In a medium-large sized pot on medium heat, and add butter once warm
Let the butter brown (~30 seconds to 1 minute after melted), then add garlic
After one minute, add your diced onion and allow it to brown (about 2-3 minutes)
Add flour and whisk until your mixture has no lumps
Slowly add chicken broth while whisking constantly, then add your milk with the same technique
Bring to a boil, then add your broccoli and carrots
Cook for ~10 minutes, allowing the vegetables to soften and the broth to thicken
At this point, add cream and ~1 tsp of fresh ground pepper. If you feel like your soup is still too thin, add 1-4 tbsp of flour into the pot and whisk vigorously until no lumps remain (I’m pretty sure this is a huge no-no in the culinary world but I don’t care, it works!)
Optional: take your immersion blender and blend for ~10 seconds, breaking up some vegetables while still keeping some veggie chunks. This will make your soup slightly thicker
Stir in parmesan
Let your soup cook for 2-3 more minutes. Then take it off heat, add to your favourite bowl and top with green onion and fresh ground pepper
