Creamy Broccoli Soup


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 medium stalks celery, finely chopped
  • 2 medium potatoes, peeled and cubed
  • 4 cups fresh broccoli, including stems, set aside florets after steaming.
  • 2 ½ cups chicken broth
  • 1 cup unsweetened almond milk
  • Salt and freshly ground black pepper
  • ¼ cup feta cheese (optional)


  • Heat oil over medium heat in a large pot. Sauté celery and onion for four minutes, until softened.
  • Add potatoes and broccoli stems, sauté for two more minutes.
  • Add chicken broth and almond milk, bring to a boil.
  • Add salt and pepper to taste.
  • Reduce heat, cover, and simmer for approximately twenty minutes.
  • When simmered and vegetables tenderized, pour mixture into a blender and puree until smooth.
  • Serve soup, and garnish each bowl with abundance of feta cheese and broccoli buds – enabling the reaction producing sulforaphane.

Makes roughly six servings.

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