Dairy-Free Cream of Broccoli and Zucchini Soup!
Serves 420 mins prep25 mins cook
Dairy-Free Cream of Broccoli and Zucchini Soup! 🥦🥦🥦 1 large zucchini, chopped 1 head of broccoli (and stem), chopped 1 yellow of white onion, peeled and chopped 3 small Yukon gold potatoes, peeled and chopped 2 cloves garlic, minced 2-3 cups water 1 bay leaf Sea salt Pepper 2-3 tablespoons avocado oil Heat pot, add oil. Add garlic, onion and bay leaf. Season w sea salt. After 3 min, add remaining veg. Add water and bring to a boil. Lower heat to a simmer and cover. Let simmer for 15 min or until potatoes can be pierced with a fork. Season more with salt and pepper. Remove from heat and let cool for 10 min. Transfer 3/4 soup to blender and blend until creamy. Transfer back to pot and mix. Serve hot!
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Instructions
Heat a pot and add avocado oil. Add minced garlic, chopped onion, and bay leaf. Season with sea salt. After 3 minutes, add the chopped zucchini, broccoli, and potatoes. Add 2-3 cups of water and bring to a boil. Lower the heat to a simmer and cover. Let it simmer for 15 minutes or until the potatoes can be easily pierced with a fork. Season further with salt and pepper to taste. Remove the pot from heat and let the soup cool for 10 minutes. Transfer 3/4 of the soup to a blender and blend until it reaches a creamy consistency. Transfer the blended soup back to the pot and mix with the remaining unblended portion. Serve hot.View original recipe