Broccoli Soup

I don't know about you, but I overindulged during the holidays and my body was ready for a re-start. Over Christmas break, my mom made the most flavorful broccoli soup. I was so surprised how filling it was - especially since it uses only a few simple ingredients. It's gluten-free, dairy free and can be made vegan, if possible.

Prep Time: 8 minutes      Cook Time: 1 hour


  • 1 stalk of broccoli (use only the florets)
  • 1 large white onion
  • 3 cloves of garlic
  • 1 large russet potato
  • 1 full container of organic chicken broth (use vegetable broth for vegan version)


  1. Chop onion, garlic, potato and broccoli.
  2. In a large pan, heat olive oil on low heat.
  3. Add in the onion and stir for 5 minutes.
  4. Add in the garlic, broccoli and potato. Stir for 5 minutes until the veggies are coated in olive oil.
  5. Season with salt and pepper and add 1 cup of chicken broth.
  6. Cover and reduce heat to a simmer.
  7. Continue to cook for 45 minutes, adding more liquid and stirring every 10 minutes.
  8. Once the vegetables have softened, remove from heat and let cool for 5 minutes.
  9. Transfer the veggies into the food processor and blend on high until everything is pureed.
  10. If the consistency is still thick, transfer it into a sauce pan and simmer on low heat, adding additional chicken stock as needed.
  11. For extra flavor, top it off with some homemade pesto (recipe here).