#Dairyfree Cream of Broccoli Soup for #SundaySupper

We love soup!  Yes, not just in the winter and fall but any time of year.  It is the perfect meal.  Serve it with salad and nice loaf of crusty bread.  Do you know what I mean? Plus it is so easy to make...so I knew just what to make for today's SundaySupper theme "Skinny SundaySupper".  The recipes are either "slimmed" down, or just by themselves not so heavy.  Our fantastic host this week is Sue the person behind Sue's Nutrition Buzz.  She is a registered dietitian by trade, and loves to educate her readers about nutritious choices.  Plus - this is so exciting - many of her recipes are dairy free and Galactosemia safe. You know that has me very excited, right?!

Now are you ready to hear more about my soup?  Yes? Maybe? Okay, so today it is Cream of Broccoli Soup.  The soup is generally packed with dairy, and/or cheese a.k.a. as "unsafe" ingredients in my house. I have however always liked cream broccoli soup from the very first time I had it after first moving to the United States. Generally it is - at least I think it is - not a "skinny" soup.  Packed with cream, butter, and sometimes cheese.  This version is creamy, delicious, yet completely dairy free.  It looks probably a little different from what you are used to, but believe me it is perfectly smooth and delicious. By the way - we love broccoli so for the soup I mainly use the stalks only and keep the florets to make my broccoli salad.  You can however, use the entire broccoli in the soup if you like it to have an even more intense broccoli flavor :)

#Dairyfree Cream of Broccoli Soup

• Splash of olive oil
• 1 small onion diced
• 1 small leek - cleaned and all parts chopped {I use green and white parts}
• 1-1/2 lbs broccoli - Cut off the florets and reserve. Thoroughly clean, peel/cut the thick skin off, and cut into pieces.  It should be around 6-9 broccoli stalks in total {preferred are medium size stalks not too thick as they tend to be woody} 
• Optional: 1 carrot cleaned, and cut into small pieces
• 1-1/2 lbs potatoes {I used red potatoes in their jackets} - cut into pieces
• 6-8 C water
• 1-1/2 boulion cube {be sure that it does not contain any milk derivative. I have seen some containing whey/lactose}
• 1/2 Wildwood Plain Soy Creamer {or any other soy creamer you like - I do not recommend coconut because of the flavor}
• 1-1/2 tsp. "Chef's Shake" {Spice Hunter}, or other of your favorite salt free seasoning
• Salt and Pepper to taste

1. Heat olive oil in a large stock pot
2. Add onion with a pinch of salt; when onion is soft 
3. Add leek, broccoli stalks, and -optional- carrot.  Sautee for a couple of minutes until they turn bright in color, 
4. Add potatoes, and water.
5. Bring to a slow simmer, cover and cook until potatoes are tender. When potatoes are tender you can 
6. add optional 3/4 of broccoli florets {Note:  I used only the stalks} and cook for another few minutes until the florets are soft.
7. Using an immersion blender, blend the soup.  We like it very smooth so I blend until all the vegetable pieces are mixed in.  Be careful not to burn yourself as the soup will "splash back" onto your hands!
8. Stir in 1/2 C of soy creamer, salt free seasoning, pepper and adjust salt. - Add remaining broccoli florets to soup (mine were blanched ahead of time -> see recipe for the broccoli salad)

I hope you enjoy my version of Cream of Broccoli Soup!!! For a full feast of broccoli eat it with a side of broccoli salad, and crusty bread! And yes, our girlies give it thumbs up...

Do not go just yet - come see what the rest of the SundaySupper team is bringing to the table today...

Sizzling Skinny Appetizers & Soups

• Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
• #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
• Easy Vegan Lentil Soup by NeighborFood
• Spicy Asian Chicken Noodle Soup by Food Lust People Love
• Tomato Basil Soup by No One Likes Crumbley Cookies
• Skinny Beef Chili by Webicurean

 Healthy Skinny Mains & Sides

• Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
• Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
• Skinny Salad Wraps by MamaMommyMom
• Mashed Cauliflower by Supper for a Steal
• Lamb Florentine Burger with Tzatziki by Country Girl in the Village
• Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
• Greek Yogurt Chicken Salad by Family Foodie
• Parchment-Poached Salmon by Simply Gourmet
• Maddy’s Arugula Salad by That Skinny Chick Can Bake
• Cauliflower Pizza by Cravings of a Lunatic
• Light chicken enchiladas by My Cute Bride
• Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
• Pasta Primavera by Crazy Foodie Stunts
• Cauliflower Fried Rice by Cupcakes & Kale Chips
• Ahi Tuna Salad by The Urban Mrs
• Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
• Scallops Hong Kong Style by Magnolia Days
• Slow Cooker Pork and Green Chile Stew by Momma’s Meals
• Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
• Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
• Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
• Turkey and Black Bean Taco Burgers by In The Kitchen With K P
• Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
• Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
• Slow Cooker Baby Back Ribs by I Run For Wine
• Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
• The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
• Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
• Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
• Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
• Italian Sub Salad by Diabetic Foodie
• Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
• Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
• Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
• Greek Yogurt Egg Salad Sandwich by Damn Delicious
• Confetti Cabbage and Salmon Wraps by The Roxx Box
• Escarole and Beans by Midlife Roadtrip
• Cajun Black Beans by Ruffles and Truffles
• Caprese salad by The Little Ferraro Kitchen
• Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz

Guilt Free Skinny Desserts & Snacks

• Chocolate Avocado Cake by Gotta Get Baked
• Tiramisu Parfaits by Kudos Kitchen by Renee
• Sugar Free Banana Almond Muffins by What Smells So Good?
• Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
• Warm Apple Crumble by Mama’s Blissful Bites
• Dark Chocolate-Dipped Apricots by girlichef
• Homemade Protein Bar Recipe by Masala Herb
• Skinny Chocolate Almond Pudding by Basic N Delicious

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

What a list! It shows how healthy can be delicious too. There is no need to sacrifice flavor when you eat right. What is your favorite way to incorporate good nutrition in your life?

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