Dairy-Free Cream of Broccoli Soup


Amt Measure Ingredient Cal Carb Pro Fat GI
1/4cupghee (clarified butter)ghee (clarified butter)447.9004680
1onionsweet onionssweet onions105.910011210
1tablespoonarrowroot flourarrowroot flour28.6280085
1cup gratedcarrotscarrots45.1424243
2stalk, medium (7-1/2" - 8" long)celerycelery12.8102115
1poundfrozen chopped broccolifrozen chopped broccoli117.987511230
4cupChicken StockChicken Stock80166400
1teaspoonbay leafbay leaf1.92000
1teaspoonblack pepperblack pepper5.86110
5ounceAlmond Milk Greek Yogurt, PlainAlmond Milk Greek Yogurt, Plain154.9314010535
Totals: 1099 Calories Balance: 30-16-54 1013.5 333 175 591 29

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This recipe isMake Whole

Active Time: 15 minutes

Total Time: 45 minutes

In a large, heavy pot, heat ghee.

Chop onions and garlic, add to pot, and fry until golden.

Dice carrot and celery.

Add flour and cook 3-4 minutes.

Add carrots, celery, and broccoli to pot.

Stir to combine and add broth and bay leaf to pot.

Simmer on stove 20-30 minutes until vegetables are tender. Remove bay leaf and season with salt and pepper to taste.

Using a blender, purée soup to desired consistency.

Lastly, add yogurt to soup and stir to combine. Serve hot.