Yummy! This creamy broccoli soup originally started as a baby food creation for James. But it was so good that the rest of us ate it all up real quick. I soon made another batch and tested out a few options.
For baby food purposes, I’d suggest using bone broth as it’s great for new eaters, but it still tastes great with veggie broth, so up to you! I’d also include some fat like grass-fed organic butter or ghee for that growing baby brain, but feel free to omit if that’s not your style!
This recipe makes about 8 cups of soup, so you’ll have a enough to freeze some for baby food, have it for dinner, and the leftovers for lunch…maybe….
I hope you enjoy! Let me know what you think in the comments below!
| Creamy Broccoli Soup | | Print |
Recipe type: Soup
Author: Insightful Bite
Prep time:
Cook time:
Total time:
Serves: 8 cups
This is so creamy and delicious. A comforting recipe for the entire family!
Ingredients
- 2 tablespoons olive oil
- 1 head of broccoli
- 1 very large or 2 medium yellow onions
- 2 large stalks of celery
- 2 large carrots
- 1 can full fat coconut milk
- 2-3 cups veggie broth, bone broth, or chicken broth*
- ¼ teaspoon fine sea salt
- ¼ cup nutritional yeast (optional)
- 3 tablespoons organic ghee or butter (optional)
Instructions
- Heat olive oil over medium heat in a large soup pot.
- Roughly chop onions and add them to the pot. Let cook 1-2 minutes while you roughly chop the rest of your veggies.
- Add the remaining veggies to the pot along with the coconut milk, broth and salt.
- Bring to a simmer, cover, and let cook for 30-40 minutes, or until the veggies are soft enough to be blended.
- Turn off the heat. Add the nutritional yeast and Ghee if using.
- Transfer to a blender or use an immersion blender to carefully blend the soup.
- Season to taste with salt and pepper.
- * Use 2 cups for more of a baby food consistency. Start with 2 cups and add more after blending if you want it thinner.
Sounds great!