This Creamy Broccoli Soup is a rich blend of broccoli, parsnips, vegetables and dill. It’s a comforting, restorative soup you can enjoy for breakfast, lunch or dinner. You’ll love that it’s totally dairy free, nut free, easy to make, and incredibly delicious.
I love eating soups during the winter. They warm me up and fill my body with the vitamins, minerals and fiber it needs for good health.
The creamy texture of this soup will make you think you’re eating potatoes! But, it’s lower in carbs than potatoes, dairy free, paleo and Whole30 compliant.
Creamy Broccoli Soup Ingredients
Broccoli – In this soup I use the whole broccoli including the stems. I blend the stalk into the soup’s creamy base. The florets are lightly steamed until bright green then pulsed into the base briefly to create a chunky texture. You can make it smooth if you prefer.
Broccoli is a cruciferous vegetable rich in nutrients that boost the immune system and a sulfur compound called sulforaphane that has an anti-inflammatory effect.
Parsnips – In this soup I use parsnips instead of potatoes to make it creamy. You’ll notice it has a more earthy flavor. What’s even better his has more nutrition and less carbs that white potato.
Bone Broth – I use chicken bone broth but vegetable broth works just as well if you’re vegan. I use Homemade Bone Broth. Imagine is also a decent brand you’ll find in most health food stores. I like it because it has no sugar. Kettle and Fire is a great brand but pricey.
Celery, onion, carrots and garlic – These vegetables provide a deep sweet and savory flavor.
Fresh Dill – The herbal flavor of dill ties the soup together. Dill contains micronutrients that are good for digestion and are a good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A.
Coconut Milk – I use just a little coconut milk to make it extra creamy. Since it’s only a small amount it won’t taste like coconut.
Lemon – To balance the sweetness of the vegetables.
How to Prepare the Broccoli
Chop off the bottom of the stem where it’s really woody, that’s usually about 1 inch.
Cut the stem away from the tops. Coarsely chop the stems and cut the tops into florets. Since it’s all going to be blended it doesn’t have to be pretty, just make the pieces equal in size. Set the chopped stems aside.
Steam the florets for 3 minutes until bright green. Set aside 1 cup of small pretty florets to use as garnish. The rest will be briefly blended into the creamy base.
Making the Soup
The recipe is easy to make. Start by sautéing the onion, carrots, celery, and broccoli stems until they soften. I like to use ghee because it’s good for the digestive system, read more about it here. You can use olive oil or coconut oil if you prefer.
Next stir in the parsnips and garlic. Then, add the broth and simmer to soften the vegetables and let the flavors develop.
After about 20 minutes when the parsnips are soft, transfer the soup to a blender along with the broccoli florets that you’ve steamed, the coconut milk and the dill. Pulse until the florets are incorporated, but still chunky.
Return the soup to the pot, stir in the lemon juice and taste to adjust salt.
Serve topped with the reserved broccoli florets, a sprinkle of chopped dill and a little black pepper.
I hope you enjoy this deliciously creamy broccoli soup recipe that’s super nourishing to your body. It has plenty of vegetables, bone broth and healthy fats and tastes so satisfying you’ll hardly believe it’s good for you!
The soup is perfect for breakfast, lunch or as a light dinner with a salad and it saves well for a few days.
If you love this broccoli soup, try one of these delicious soups too:
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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This Creamy Broccoli Dill Soup is a rich blend of broccoli, parsnips, vegetables and dill. It’s a comforting, restorative soup you can enjoy for breakfast, lunch or dinner.
- 2 tablespoons ghee, extra-virgin olive oil or coconut oil
- 1 medium yellow onion, diced
- 3/4 cup chopped celery
- 1/2 cup chopped carrots
- 1 pound broccoli, stems diced, florets chopped
- 1/2 teaspoon Celtic sea salt
- 1 cup parsnips, peeled, coarsely chopped
- 4 garlic cloves, minced
- 4 cups chicken bone broth or vegetable broth (homemade bone broth)
- 1/2 cup coconut milk
- 1/4 cup fresh dill
- 1 tablespoon fresh lemon juice
- freshly ground black pepper
- Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, broccoli stems, and salt, and sauté until softened, about 10 minutes.
- Add the parsnips and garlic and stir.
- Add the broth and simmer for 20 minutes until the parsnips are soft.
- While the broth is simmering, put a steamer basket into a pot with 1-inch of water. Bring the water to a simmer, add broccoli florets, cover, and let steam 3-4 minutes, until the broccoli is bright green and just tender.
- Set aside 1 cup of nice looking small florets for garnish.
- Transfer the soup to the blender. Add the broccoli florets that you’ve steamed, the coconut milk and the dill. Pulse until the florets are incorporated, but still chunky.
- The soup should be thick; if it’s too thick, add 1/2 cup water or stock to thin to your desired consistency.
- Return the soup to the pot, stir in the lemon juice and taste to adjust salt.
- Serve topped with the reserved broccoli florets, a sprinkle of chopped dill and a little black pepper.
Nutrition information is with ghee and homemade chicken bone broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free, Vegan, Whole30
Keywords: creamy broccoli soup, creamy broccoli soup recipe, no cream broccoli soup
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