A super simple loaded broccoli and potato soup - a quick light dinner for cold fall and winter nights. Only 30 minutes! It's gluten-free and dairy-free.
In a large pot heat oil over medium high heat. Add onions and saute until translucent. Add minced garlic and saute for 30 seconds. Add chicken broth, carrots and potatoes. Bring to a boil and cover. Reduce heat to medium and cook for about 10 minutes, or until potatoes are soft.
Using a hand held stick mixer, puree the vegetables until almost all of them are pureed. (It's okay to leave some vegetable chunks for texture)
Add broccoli, cover and cook over medium low heat for an additional 10 minutes.
While simmering, melt butter in a medium sauce pan. Whisk in the arrowroot starch, almond milk and cook, stirring constantly, for 3 - 5 minutes, or until sauce has thickened. Remove from stove top and add sauce to the soup. Stir until well combined.
Season soup with salt, freshly ground black pepper and oregano.
Add more milk for a thinner consistency and add any additional salt and pepper if needed.
Serve warm, and top with bacon pieces and cheese if desired.
NUTRITION
Nutrition Facts
Loaded Broccoli and Potato Soup
Amount Per Serving (480 g)
Calories 334Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g30%
Cholesterol 23mg8%
Sodium 770mg32%
Potassium 1049mg30%
Carbohydrates 35g12%
Fiber 6g24%
Sugar 3g3%
Protein 12g24%
Vitamin A 5293IU106%
Vitamin C 27mg33%
Calcium 189mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.