Lunche for 4

Creamy Broccoli Soup

Name: Creamy Broccoli Soup
Total time: 105 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 1/2 large onion; 2 tbsp paleo baking flour; 3 cups vegetable stock; 5 cups broccoli florets; 1/2 tsp cumin; 1/4 tsp thyme; 1/4 tsp nutmeg; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1/2 cup unsweetened almond milk; 1 tbsp extra virgin olive oil; 1 large shallot

This creamy broccoli soup simmers with onion and spices, then is blended smooth and topped with crisp fried shallots.

$1.21per serving $

105 minstart to table

4servings

American Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Winter

Ingredients

2 tbsp extra virgin olive oil
1/2 large onion
2 tbsp paleo baking flour
3 cups vegetable stock
5 cups broccoli florets
1/2 tsp cumin
1/4 tsp thyme
1/4 tsp nutmeg
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup unsweetened almond milk
1 tbsp extra virgin olive oil
1 large shallot

Steps

Chop the onion and shallot, and separate the broccoli florets during 10 minutes of preparation.
Heat 2 tablespoons oil in a large pot over medium heat, then cook the onion for 10 minutes.
Stir in the flour, cumin, thyme, nutmeg, salt, and pepper for 2 minutes.
Add the stock and broccoli, cover the pot, and simmer for 75 minutes.
Fry the shallot in 1 tablespoon oil in a skillet over medium heat for 10 minutes while the soup simmers.
Blend the soup with the almond milk until smooth, then top it with the crispy shallot.