Dairy-Free Creamy Broccoli Soup

1. 1

   Warm olive oil in a saucepan over medium-low heat. Add the onion and the garlic; cook and stir until they turn translucent, 10 to 15 minutes. Add the broccoli stalks, the potatoes, the broccoli florets, and the celery root; toss to coat with the oil. Pour in enough chicken stock to cover the vegetables; bring to a boil.

2. 2

   Lower the heat and simmer, stirring now and then, until the vegetables are easily pierced with a fork, 20 to 25 minutes. Take the soup off the heat.

3. 3

   Fill a blender no more than halfway with the liquid and vegetables. Cover and hold the lid down; pulse a few times, then increase the blender to maximum speed. Puree until the soup is light green and creamy, 45 seconds to 1 minute. Repeat with the remaining soup, working in batches.

• Calories 148.78 kcal Moderate
• Protein 8.3 g Moderate
• Carbs 26.24 g Moderate
• Total Fat 2.49 g Low Source
• Saturated Fat 0.51 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 347.78 mg Moderate
• Fiber 6.78 g Good Source
• Sugar 5.05 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 284.38 mg Good Source
• Iron 1.77 mg Low Source
• Potassium 847.2 mg Moderate
• Vitamin A 76.12 mcg_rae Low Source
• Vitamin C 223.34 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅