Broccoli Soup

"When I visit my father, he always knows to make his famous broccoli soup! Everyone in our family is a big fan of this dish. Before testing for the Dr. Yum Project Kitchen, I added some more of my favorite veggies to make the soup even better! This recipe is a great way to introduce new vegetables and is loved by the whole family." - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen

Pin Recipe

Prep Time: 15

Cook Time: 30

Servings:

Calories: 45kcal

Ingredients

1 large leeks chopped (substitute: 2 sweet onions)
2 tablespoons coconut oil
2 cloves garlic minced
4 carrots chopped
4 stalks celery chopped
2 cups cauliflower chopped
3 cups broccoli chopped
6 cups vegetable broth
1 teaspoon salt
1 teaspoon ground turmeric
½ teaspoon black pepper
OPTIONAL: grated cheddar cheese

Instructions

Soak chopped leeks to remove dirt. Drain water and sauté leeks in coconut oil with garlic. Add celery and carrots and sauté. Add vegetable broth, cauliflower, and broccoli. Then add turmeric, sea salt, and black pepper. Simmer with the lid on until vegetables are soft. Blend to your preferred consistency. You may choose to pull out some of the broccoli florets to leave whole in the soup once it is blended. Add cheddar cheese as an optional topping while still hot.

Notes

BABYFOOD OPTION:
Soups are a great way to introduce many flavors to a baby at once and it's easy to get to that "just right" consistency by blending. Take a few spoonfuls and puree in a blender and as your baby is able to swallow more texture blend less, leaving some small soft lumps. For a thicker consistency, leave out some of the broth and blend more of the soft veggies. Keep in mind this recipe includes dairy, one of the high allergen foods that can be introduced early to babies. If you have concerns about introduction of dairy for any reason, talk to your pediatrician.

Nutrition