Dairy-Free Broccoli Stem Soup
If you want to keep this recipe vegan and vegetarian, simply replace the chicken broth with veggie broth or water.
Servings: 4 servings
- 1 tbsp olive oil
- 1/2 an onion sliced into half moons
- 2 cloves of garlic chopped up
- The stems from one head of broccoli sliced into thin coins (about 4 cups)
- Salt and pepper to taste
- 3 cups of low-sodium chicken broth
Heat olive oil in a medium pot and stir in onions, garlic, and broccoli stems. Season the veggies with some salt and pepper and allow to cook for about ten minutes being sure to stir a few times to ensure nothing burns.
Once the veggies have become tender pour the chicken broth into the pot. You can add more or less broth depending on how thick or thin you like your soup. Shut off the heat and blend up your soup (*Its probably a good idea to let the soup cool just a bit before blending and be careful not to fill your blender more than halfway with your soup otherwise you run the risk of the soup exploding all over).
Blend for about 10-15 seconds or until the soup is all blended up. You could add little more broth if you want your soup to be thinner. Taste your soup. Adjust your seasonings and enjoy!
Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 1g