Rich Dairy-Free Broccoli Soup

You donʼt have to avoid creamy soup if you canʼt have dairy. Blending makes this soup rich and creamy. Serve it with crusty bread for dipping.

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 bag (16 oz.) frozen chopped broccoli
  • 3 medium red potatoes, peeled and chopped
  • 1 small Vidalia onion, diced
  • 1 tsp. fresh lemon juice
  • 1 tsp. dried Italian seasoning
  • 1⁄2 tsp. all-natural sea salt
  • 1⁄8 tsp. ground black pepper
  • 3 cups vegetable stock
  • 1 cup coconut milk


  • In a medium saucepan on medium-high, combine broccoli, potatoes, onion, lemon juice, seasonings, and stock.
  • Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes or until potatoes are tender. Let cool slightly before blending.
  • In a blender, combine contents of saucepan with coconut milk. (Or, use an immersion blender to blend in the saucepan.) Blend until smooth, then serve.