As you may know I used to hate broccoli. Like hate it. If I were a superhero, broccoli would have been my nemesis. I refused to eat it even if it was covered in cheese and butter. When I was in high school I even wrote my college application essay on my distaste for the cabbage-like vegetable. I’m not sure where my deeply seeded hatred for broccoli came from. I love cauliflower, I love Brussels sprouts, I love asparagus!
Anyways, as I grew up, and when I say “grew up” I mean like in the past two years, I started to appreciate the sulfurous-smelling food. So, when I was digging around in the back of my refrigerator for meal planning ideas, I came across a large head of my old foe and decided to give it another go.
I’ve been on a serious soup kick lately. I’ve been finding that soups are the way to go for lunch since I can cook them ahead of time and freeze portions to enjoy later. This dairy-free, low-histamine broccoli soup is super simple to make, and incredibly filling!
Why this soup rocks:
- Low Histamine
- Dairy Free
- Paleo
- Freezable
- High Fiber
- Delicious
When I made this soup the first time I added in a bit of coconut milk to give it a little more body, but I have to say that it really doesn’t need it.
I have to say, I now get the whole broccoli thing. It’s kind of a cool veggie. You can sauté it, you can bake it, you can eat it raw. Maybe this is my new kale!
Dairy Free Broccoli Chicken Soup
Print RecipeIngredients
- 1 whole chicken cut up
- 10 garlic cloves
- 1 medium onion, cut into slices
- 2 cups chicken stock
- 1 tbsp dairy free butter (I use Earth Balance Soy Free Spread)
- 1 tbsp olive oil
- 1 large onion, roughly chopped
- 3 large garlic cloves
- 2 carrots, peeled and cut into 1/4-inch pieces
- 2 celery stalks, roughly chopped
- 2 lbs broccoli, cleaned and roughly chopped
- 2 large potatoes, peeled and cut into 1/2-inch cubes
- 3 cups chicken stock
- 2 cups water
Instructions
Place onion slices into slow cooker
Add chicken pieces on top of onion and place garlic around chicken
Add in the chicken stock and cook on high for 3 1/2 hours
Remove chicken from slow cooker, allow to cool and remove meat from bones
Reserve the chicken stock, garlic and onions
In a large stock pot melt dairy free butter and olive oil. Stir in the onion and cook until translucent, about 5 minutes.
Add the garlic carrots and celery and cook for another 2 minutes
Stir in the broccoli, potatoes, chicken stock and water. Bring to a boil and then reduce heat and simmer for 10 minutes, or until the potatoes and broccoli are fork tender
Using an immersion blender blend the soup into a puree
Bring back to a simmer, add in chicken and stock from the slow cooker
Simmer for an additional 5 minutes
Notes
*I made the slow cooker chicken the night before and just refrigerated the chicken and stock until I was ready to use it. **If you don't have an immersion blender, a regular blender or food processor always works! There's a lot of garlic in this recipe, so if you're garlic adverse leave it out of the soup ingredients.
xo,
L
