DifficultyBeginner

My sister and I have been making this soup for a number of years. It is based on a recipe found in "Eating Alive 2" . Back in 2007 I was at the point where I could barley function due to then undiagnosed auto-immune and chronic illnesses. I completely changed the way I ate after reading "Eating Alive 1" which really made a difference with my overall health. I still follow the basic tenants of Dr Matsen's programme to this day. This soup has been a go-to recipe ever since. If you eliminate the croutons this recipe is also Whole30. This soup is the perfect lunch soup or even a light dinner.

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 2 tbsp coconut oil
 1 small onion, chopped
 2 garlic cloves, minced
 3 celery stalks, chopped
 2 carrots, chopped
 2 ½ cups vegetable stock/ broth
 4 cups chopped fresh broccoli or frozen broccoli florets
 2 tbsp each of fresh or dried parsley and thyme or use fresh herbs (double the dried amount)
 1 cup unsweetened non dairy milk
 sea salt and black pepper to taste
Rosemary Croutons
 45 slices gluten or grain free bread of your choice
 2 tbsp extra virgin cold pressed olive oil
 ½ tbsp fresh rosemary, chopped
 coarse sea salt
1

Over medium low heat sauté onion in coconut oil and a sprinkle of sea salt until softened, about 10 minutes. Add garlic, celery and carrots and cook for another 2 minutes. Add stock and herbs and bring to a boil. Turn heat down as soon as it boils and cook for another 10 minutes and then add broccoli.

2

Simmer soup until all the vegetables are soft. Purée soup in a blender or with a hand held blender stick until very smooth. Return to the saucepan and add the milk and stir. Season with sea salt and pepper.

Rosemary Croutons
3

Preheat oven to 400 F. Cut bread into cubes. Place in a medium bowl and drizzle with olive oil and add rosemary and sea salt. Use your hands to gently mix and place on a parchment lined baking sheet and bake 18-22 minutes or until bread is golden brown and crispy. Set aside and top soup with desired amount of croutons.

Ingredients

 2 tbsp coconut oil
 1 small onion, chopped
 2 garlic cloves, minced
 3 celery stalks, chopped
 2 carrots, chopped
 2 ½ cups vegetable stock/ broth
 4 cups chopped fresh broccoli or frozen broccoli florets
 2 tbsp each of fresh or dried parsley and thyme or use fresh herbs (double the dried amount)
 1 cup unsweetened non dairy milk
 sea salt and black pepper to taste
Rosemary Croutons
 45 slices gluten or grain free bread of your choice
 2 tbsp extra virgin cold pressed olive oil
 ½ tbsp fresh rosemary, chopped
 coarse sea salt

Directions

1

Over medium low heat sauté onion in coconut oil and a sprinkle of sea salt until softened, about 10 minutes. Add garlic, celery and carrots and cook for another 2 minutes. Add stock and herbs and bring to a boil. Turn heat down as soon as it boils and cook for another 10 minutes and then add broccoli.

2

Simmer soup until all the vegetables are soft. Purée soup in a blender or with a hand held blender stick until very smooth. Return to the saucepan and add the milk and stir. Season with sea salt and pepper.

Rosemary Croutons
3

Preheat oven to 400 F. Cut bread into cubes. Place in a medium bowl and drizzle with olive oil and add rosemary and sea salt. Use your hands to gently mix and place on a parchment lined baking sheet and bake 18-22 minutes or until bread is golden brown and crispy. Set aside and top soup with desired amount of croutons.

Creamy Broccoli Soup with Rosemary Croutons (Vegan Paleo)