The Dairy-Free & Gluten-Free Kitchen’s Creamy Broccoli Soup

DFGF creamy broccoli soup image p 60_photo Erin Kunkel

Recipe: The Dairy-Free & Gluten-Free Kitchen’s Creamy Broccoli Soup

Makes : 6 servings | Soups/Stews Dairy Free , Soups/Stews Print
This mild, creamy soup is enhanced with just a hint of lemon. It's the only way I can get my husband to eat and enjoy broccoli. Not only does this soup taste great, but broccoli is a calcium-rich vegetable, and this soup is loaded with it. FREE OF: egg, soy, sugar, oil (as well as dairy and gluten). Reprinted with permission from "The Dairy-Free & Gluten-Free Kitchen" by Denise Jardine, copyright @ 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo Credit: Erin Kunkel @2012

Ingredients

  • 2 pounds broccoli, stems and florets chopped separately into 1-inch pieces
  • 1 large yellow onion, coarsely chopped
  • 1 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces (about 2 potatoes)
  • 3 1/2 cups gluten free Chicken Stock or Vegetable Stock
  • 1/4 teaspoon freshly squeezed lemon juice
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup Dairy Milk Alternative (see below) or purchased almond-, soy-, rice- or hemp milk
  • Grated lemon zest, for garnish (optional)
  • DAIRY MILK ALTERNATIVE:
  • 1 cup raw almonds, soaked for 10-12 hours in cold water
  • 4 cups cold filtered water
  • 1 tablespoon date syrup, brown rice syrup, or maple syrup (optional)
  • 1/2 teaspoon gf vanilla extract (optional)

Instructions

  • To prepare the soup: Combine the broccoli stems, onion, potatoes, stock, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring to a boil. Cover, decrease the heat to low, and simmer until the vegetables are tender, about 15 minutes. Raise the heat to medium-high and bring to a boil. Add broccoli florets; reduce the heat to low, and simmer until florets are just tender, about 8 minutes. (By placing the florets on top of the other partially cooked vegetables, they cook via steam, and retain their vibrant green color.)
  • To puree the soup: Remove the soup from the heat and discard the bay leaves. Ladle half of the soup into a blender along with 1/2 cup of the milk, cover, and puree until smooth. Empty the blender into a large bowl and repeat with the remaining soup and 1/4 cup of milk. Transfer the pureed soup back to the saucepan. Thin the soup if necessary by adding a little more milk, 1/4 cup at a time, until the desired consistence is achieved. Taste and correct the seasonings. Reheat over low heat, stirring occasionally, until heated through, taking care not to boil the soup. Ladle into bowls and garnish with Herb Toast (page 185 of The Dairy-Free & Gluten-Free Kitchen) and lemon zest.
  • IF MAKING THE DAIRY MILK ALTERNATIVE: Using a colander, drain the soaked almonds and rinse under cold running water. In a blender, combine the almonds, water, and optional ingredients, if desired. Cover the blender and whirl the mixture at top speed until creamy, about 1 minute. Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Pour the almond mixture into the strainer and allow it to fully drain, about 5 minutes. Gather up the corners of the cheesecloth and squeeze the mixture to extract any remaining liquid. Reserve the pulp for another use. Transfer the milk to a glass container with a tight-fitting lid, cover, and refrigerate for up to 3 days.

3 Comments

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  1. Megan says:

    Can you think of something to substitute for the potatoes? A squash or something? My husband is allergic to potatoes (weird allergy, I know), and I’m allergic to both wheat and milk. I’m looking forward to making this recipe, but need to ax the potatoes. Thoughts?

    • laura says: (Author)

      This is not my recipe, so I haven’t messed around with different variations, but I’m sure you can still make it work. You could add about 1/3 cup of rice in the initial step to thicken it up. Or, I have a broccoli soup recipe in my Brassicas book that uses 1 1/2 pounds broccoli, 3 leeks, and a total of 3 1/2 cups chicken broth. It purees beautifully. In other words, you could potentially leave that starch component out completely.

  2. Michele says:

    Yeah for this!!! I have your Asian Cookbook and LOVE it. With grandchildren who are dairy free, and plenty of fresh broccoli on hand…perfect for this cold PNW evening. Thanks for all your efforts I fully appreciate them!!

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