Name: Creamy Broccoli Dill Soup (Paleo, Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Paleo
Ingredients: 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 (homemade) or vegetable broth; 1/2 cup coconut milk; 1/4 cup fresh dill; 1 tablespoon fresh lemon juice; freshly ground black pepper (leave out for AIP)

Creamy Broccoli Dill Soup (Paleo, Vegan)

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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.

Author: Ingrid DeHart
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free, Vegan, Whole30

Ingredients

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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 (homemade) or vegetable broth
1/2 cup coconut milk
1/4 cup fresh dill
1 tablespoon fresh lemon juice
freshly ground black pepper (leave out for AIP)

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Instructions

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.

Notes

Nutrition information is with ghee and homemade chicken bone broth.

Find it online: https://eatwellenjoylife.com/creamy-broccoli-soup-paleo-vegan/