Dairy-Free Creamy Broccoli Soup

Name: Dairy-Free Creamy Broccoli Soup
Total time: 55
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, coarsely chopped; 3 large cloves garlic, coarsely chopped; 3 broccoli stalks, coarsely chopped; 2 broccoli florets and stalks, coarsely chopped; 2 large potatoes, peeled and coarsely chopped; ⅓ celery root, coarsely chopped; 4 cups low-sodium chicken stock

Recipe by JoCanadian from allrecipes.com

Dinner,Lunch 55 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 large yellow onion, coarsely chopped
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3 large cloves garlic, coarsely chopped
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3 broccoli stalks, coarsely chopped

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2 broccoli florets and stalks, coarsely chopped
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2 large potatoes, peeled and coarsely chopped
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⅓ celery root, coarsely chopped
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4 cups low-sodium chicken stock

Instructions

Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.