Cream of Broccoli Soup
Deliciously creamy and brimming with fresh flavor.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 shallots peeled and minced
- 4 cups vegetable stock
- 1 large head broccoli stems peeled and stems and florets coarsely chopped
- 3 medium zucchinis peeled and chopped
- ½ tsp dried thyme
- 1½ cups plain yogurt
- 1 tsp salt optional
- ¼ tsp pepper optional
- Chopped fresh basil leaves and grated dairy-free parmesan for garnish if desired.
Instructions
- 1.Heat olive oil in a large stockpot over medium heat. Add the onion and shallots and cook until tender, about 10 mins.
- Add the stock, broccoli, zucchini and dries thyme.
- Bring to a boil, reduce heat to low and simmer for 15 mins or until vegetables are soft.
- Stir in yogurt.
- in 2-3 separate batches, purée the soup in a blender or food processor until smooth and creamy.
- Return puréed soup to the pot and reheat.
- To serve, ladle into warm bowls and top with basil and parmesan cheese, if desired,