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Cream of Broccoli Soup


40 minutes

4 servings


Yummy Cream of Broccoli Soup, without dairy! Phase One-Repair

Cream of Broccoli Soup


1 tablespoon(s) olive oil or coconut oil

1/2 yellow onion, chopped

2 garlic cloves, chopped

2 large broccoli crowns

2 medium zucchinis

1 bunch collard green, swiss chard, or kale. Cleaned and de-stemmed

2 cup(s) vegetable broth, yeast free and no salt added

2 cup(s) unsweetened coconut milk (carton, not can)

2 teaspoon(s) garlic powder

1 dash(es) unrefined sea salt and pepper, to taste


1. In a soup pot, or Dutch oven, melt the oil on medium heat. Add the onions and garlic and sauté until onions are translucent (about 5 minutes).

2. Chop the rest of the vegetables into 1-inch pieces and add to the soup pot. Cook, stirring frequently for 5 minutes.

3. Add the coconut milk, soup stock, and garlic powder. Turn heat to high until you get a boil. Lower heat and simmer for 20 minutes.

4. Remove from heat and cool slightly. Use and immersion blender, or add mixture to your blender (Vitamix, or other) and blend well. You may have to do this in batches.

5. Add salt and pepper to taste. Enjoy!

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