Cream of Broccoli Fennel Soup (Dairy Free)

Cozy up with this Cream of Broccoli Fennel Soup that is rich in flavor and the perfect creamy texture without any added dairy.

I love fall and winter foods. There is nothing like cozying up in your favorite sweater and fuzzy socks and sipping on a rich, nutritious soup. I guarantee this cream of broccoli fennel soup will not disappoint! It is not only extremely nutritious, it is also flavorful with wholesome ingredients, using only salt and pepper as a seasoning. If you get bored of leftover soup, like myself, spice it up with a poached egg or pour over some whole cooked ancient grains such as sorghum.

To Start

In in large pot sautee the chopped onion, peeled garlic and salt/pepper in butter for 2-3 minutes or until the onions begin to turn translucent. Afterwards add the chopped leeks, carrots and fennel, cooking for another 2-3 minutes. This will release flavors from the vegetables, giving the soup an amazing flavor without any added seasonings. Once the vegetables have been thoroughly sautéed, add in the broccoli and spinach, mixing once more.

Simmer those Veggies

Nest, add the bone broth to the point of almost reaching the top line of the vegetables. Too much and your soup will become too watery when blended. You will then bring the soup to a boil, and remove any foam rising to the top of the liquid, called scum. In traditional cooking, this scum is said to contain toxins that are best removed from the soup. After the scum has been removed, reduce to a simmer and cook for about 15-20 minutes, until the carrots are soft.

Once the soup is ready, use an immersion blender to mix the soup until it forms a creamy texture. Be sure to take your time with this. In my experience, the immersion blender can make a very creamy soup, you just have to be patient and blend it long enough! If you are impatient or do not have an immersion blender, you can spoon sections of the soup into a blender and blend until smooth, returning to the pot when finished.

Don’t Forget the Cream

I love to use coconut cream in soups. I think it adds a delicious flavor and is the perfect alternative to dairy. You can also use heavy whipping cream, I’d say about 1/2-3/4 cup as a replacement if you love dairy or have an intolerance to coconut. Once blended, add the coconut cream and sir until combined. Serve hot and add your favorite toppings.

If you make this Cream of Broccoli Fennel Soup, leave a comment on what you think! I am always tweaking my recipes and would love your feedback. Also, don’t forget to tag me on instagram if you recreate this recipe, I would love to see your masterpiece! If you would like to learn more about me, see my about page or leave a comment for a recipe request. Thank you for tuning in, it means so much 🙂

Cream of Broccoli Fennel Soup

Recipe by Shadera Slatter @TheMindfulRecipeCourse: SoupsDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Dairy Free Cream of Broccoli Fennel Soup rich in nutrients and flavor!

Ingredients

• 1 large head of broccoli, including stem

• 2 leeks, chopped

• 1 onion, chopped

• 3 large carrots, chopped

• 1 head fennel, chopped

• 2 cups spinach

• 4 cloves garlic

• 3 tbsp butter

• 2-3 cups bone broth (chicken or beef)

• 1 can coconut cream

• 1 tsp salt and pepper (more to preferred taste)

Directions

• In a large pot sautee onion, garlic and salt/pepper in butter for 2-3 minutes or until translucent
• Add leeks, carrots, and fennel and cook for 2-3 more minutes
• Add broccoli, spinach and broth (broth should just barely reach the top line of the vegetables – less broth = thicker soup)
• Simmer for roughly 15 minutes, until carrots are soft
• Use an immersion blender to blend soup until creamy
• Add can of coconut cream and stir until combined
• Enjoy 🙂

Notes

• If you want a thicker soup, add only enough broth to fill a centimeter or so from the top vegetable line, you can add more broth as you go if you want it to be more liquid!