Best 2 Non Dairy Potato Broccoli Soup Recipes
For those seeking a creamy, comforting soup without compromising on flavor or dietary restrictions, a dairy-free potato broccoli soup is the perfect culinary adventure. Embark on a delightful journey of flavors as we present a collection of carefully curated recipes that cater to vegan and lactose-intolerant individuals. Whether you prefer a robust broth teeming with wholesome vegetables or a velvety, luscious soup brimming with umami-rich ingredients, our selection has something to satisfy every palate.
Check out the recipes below so you can choose the best recipe for yourself!
DAIRY-FREE CREAMY BROCCOLI SOUP
The satiny texture of this soup will make you think it's cream-based, but it's absolutely dairy-free and delicious! It's a perfect dish to use up leftover broccoli stalks that don't fit into other meals. It freezes well and makes a great winter warm-up snack or lunch! Can be served immediately, seasoned with black pepper, curry powder, or even grated cheese (for people who don't mind dairy) or can be frozen in individual portions and microwaved later.
Provided by JoCanadian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
- Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
- Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.2 g, Cholesterol 2 mg, Fat 2.4 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 127.5 mg, Sugar 4.1 g
NON-DAIRY POTATO BROCCOLI SOUP
This is a thick, creamy soup with no dairy for my milk allergic daughter. I got this from allrecipe.com, but adjusted it a little.
Provided by KristiJoy
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large stock pot, saute onions and garlic in olive oil.
- Add potatoes and broth. Bring to a boil then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Add chopped broccoli, sage, and hot sauce and cook a few minutes.
- In a blender puree half of the soup and return to stock pot.
- Season with salt and pepper.
Tips:
- Choose the right type of potato: Russet potatoes are the best choice for this soup, as they will break down and thicken the soup nicely. You can also use Yukon Gold potatoes, but they will not be as creamy.
- Don't overcook the vegetables: The vegetables should be tender, but still have a little bit of crunch to them. Overcooked vegetables will make the soup mushy.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it is important to use a good quality broth. You can use homemade vegetable broth or a store-bought broth that is low in sodium.
- Season the soup to taste: Be sure to taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or other spices to taste.
- Serve the soup with your favorite toppings: Some popular toppings for potato broccoli soup include croutons, shredded cheese, sour cream, and fresh herbs.
Conclusion:
This non-dairy potato broccoli soup is a delicious, creamy, and satisfying soup that is perfect for a cold winter day. It is also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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