What better way to cozy up on a chilly day than with a comforting bowl of creamy broccoli soup?
Anyone else bracing themselves for the upcoming holiday season? I’ve made an executive decision to just take it slow and to flow this year. No stress. No over-doing. No over-eating. Just family. And good food.
Who’s with me on this?
Slow and flow seem to the theme of my life this year. I’ve been forced to slow down and to just flow with what life has in store for me. My health journey has taken over my life (and my family’s life), and I’ll be grateful when the hard part is in the rear view mirror. But I have to say that I am thankful for all of the lessons I’ve learned and the amazing people who have come into my life. And I’m especially grateful for the support and love of the sweet man in my life. Life is just easier when you have a rockstar of a husband standing by your side.
Okay. And jumping right into this recipe today because I’m all about quick and easy meals these days. It has been cold and wet here in Northern California. We’ve pulled out our rain gear and fuzzy, warm sweaters. And this means it’s officially soup season.
The recipe is super simple. Roast your veggies and puree them up. The secret to making it super delicious is using a good quality broth. I recommend making your own chicken broth or vegetable broth. Both will be delish. And because we can’t always do it all, I usually keep a box of pre-made broth in the pantry when I’ve run out of homemade. I’m super picky about my broths, and Kettle and Fire is the only boxed one that I like.
This creamy broccoli soup is more than just broccoli. It’s loaded with tons of veggies that have been roasted beforehand to add an extra layer of flavor to the soup. The creaminess comes from the white sweet potato and a bit of dairy free milk. (You can use regular white potato if you want.)
What I love most about this soup is the TEXTURE. It’s so velvety smooth. It’s PERFECT for a simple weeknight meal when you just don’t want to cook for hours. It’s filling. It’s healthy. And I think you are going to LOVE it.
Oh, and if you’ve never had crispy sage, you are in for a real treat. It’s super simple to fry up in a small skillet. It’s just a fun garnish that adds a nice fragrant touch to the soup.
Here’s to a chill, relaxing holiday season. Stay tuned for more simple winter meals to make life easier for you.
xo,
Katja
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PinIngredients
FOR CRISPY SAGE
2-3 tbsp ghee, butter, or coconut oil
10-12 small sage leaves
FOR SOUP
- 1/2 small onion, roughly chopped
- 2–3 whole cloves of garlic, peeled
- 2 stalks of celery, chopped
- 3 medium carrots, chopped
- 1 large white Japanese sweet potato (or regular potato)
- 1 cup broccoli stems (**see note below)
- 4 cups broccoli florets
- 3 tbsp ghee, butter, coconut oil – melted
- 3 cups good quality broth (chicken or vegetable)
- 1 cup any kind of milk (I used full fat coconut)
- salt and pepper to taste
OPTIONAL
- 1–2 tsp lemon juice
- cayenne pepper
GARNISH
- toasted pine nuts
- crispy sage
Instructions
- Preheat oven to 425’F.
- Place onions, garlic, celery, carrots, sweet potato, and broccoli onto a large baking sheet (or 2 small.) Drizzle melted fat of choice and toss until coated. Roast for 20 minutes, turning once.
- To make crispy sage: heat 2-3 tablespoons of fat of choice in a small skillet on medium high heat. Drop in sage leaves and cook for 2-3 minutes, until crisp but not browning. Remove from pan with tongs or a fork and set aside.
- Remove veggies from oven and pour into large soup pot. Add broth, milk of choice and salt and pepper to taste. Bring to boil, turn down heat, and simmer covered for 5 minutes.
- Remove from heat and puree until creamy smooth. (I used my Vitamix, but an immersion blender will work too.) Add extra broth if needed. Be careful pureeing hot soup. Add optional lemon juice and cayenne.
- Garnish with toasted pine nuts and crispy sage. Enjoy!
Notes
*I love roasting my veggies before I use them for soup. I really does add a nice flavor. But you can totally make this on the stovetop. Simply melt your fat of choice in a large soup pot. Add veggies and saute until beginning to soften. Then add your broth and milk.
** Don’t waste the broccoli stem. I like to use the softer upper stem in my soups as well (I ditch the super hard, dense bottoms.) If your stem is rough and dry try peeling it before using it.
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