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Paleo Cream of Broccoli Soup

Posted on Sep 18, 2014 | 2 comments

Paleo Cream of Broccoli Soup

Paleo Cream of Broccoli Soup


The first rain of the autumn season last night inspired me to create this wonderful Paleo Cream of Broccoli Soup. I love soups and stews, especially when the days grow shorter and the crispness of fall is in the air. They signify cozy nights to come, fleece lap blankets, fireplaces, fuzzy slippers, and warm bowls of steaming cold-weather paleo foods.

 

Paleo soups, such as this Paleo Cream of Broccoli Soup are ideal to include in a meal. If you want something small or light, they can serve as the entree. Or, if you are hungrier, they can be paired with other paleo foods for a heartier offering. Sometimes I get tired of plain buttered veggies, so I often will eat my veggie portions for the day by making them into soups, stews, stir-fries and green smoothies, like my Payton’s Purple Magic Detox Drink.

 

Along with broccoli, this Paleo Cream of Broccoli Soup is made thicker, and more filling with the addition of one of my favorite root vegetables, rutabagas. These sweet, mild tasting tubers are extremely versatile and add substantial amounts of vitamin C and potassium to any dish. They are also an excellent substitute for potatoes for anyone who has arthritic reactions to vegetables in the nightshade family.

 


 

Paleo Cream of Broccoli Soup

Paleo_Cream_Broccoli_Soup

  • Prep time:  20 minutes
  • Cook time:  30 minutes
  • Servings:  8 cups

 

  • 2 TBS. butter, ghee or olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 cups chicken, beef or bone stock or broth (I used half chicken broth, half bone broth, because that’s what I had on hand)
  • 1 medium rutabaga, peeled and cubed (about 2 cups)
  • 2 tsp. salt
  • 1 1/2 tsp. Italian spice mix
  • 3/4 tsp. cumin
  • 1 pound fresh broccoli crowns or frozen broccoli florets
  • 2 cups fresh white or crimini mushrooms, sliced
  • 1 cup water
  • 1 can (14oz.) full fat coconut milk

 

(Payton’s Paleo 30 Day Challenge friendly)


1) In a large, deep, frying pan, saute onion in fat of choice until translucent, about 7 minutes.

2) Add minced garlic to sauteed onion, cook another 3 minutes.

3) Add stock, rutabaga, salt and spices to onion mix, and bring to a boil. Reduce heat to a medium simmer, and cook, covered, for 10 minutes.

4) Add broccoli, mushrooms and water. Bring again to a boil. Reduce heat to a medium simmer, and cook, covered for another 10 minutes.

5) Remove from heat. If desired for a bit of texture change, take out about 3/4 of a cup of florets and put to the side. Pour coconut milk into pan. Using an immersion blender, an upright blender or food processor, process the mixture to liquefy to your preferred soup consistency. I use my immersion blender right in the frying pan. 

 

Now add the florets you put aside back into the soup. Serve hot. For any leftovers, this soup freezes and reheats very well.

 

This Paleo Cream of Broccoli Soup tastes great with toasted Against the Grain Gourmet, Vermont Country Rolls (grain, dairy and gluten-free bread rolls).

 

 

Paleo_Cream_Broccoli_Soup

before using immersion blender to liquify soup

 

 

Paleo_Cream_Broccoli_Soup

Paleo Cream of Broccoli Soup garnished with cooked florets

 

2 Comments

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  1. Carol Benson

    Absolutely delicious!

  2. Megan

    Maggie will love this! Can’t wait to make it.

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