Description
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.
Ingredients
Scale
- 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
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free, Vegan, Whole30