This dairy free version is a fresh take on traditional cream soup and is rich in vitamin C, vitamin K, folate, antioxidants, and fiber. Broccoli, peas and almond milk also make this soup a good source of plant-based protein.
2 lbs broccoli with stems
½ medium white or yellow onion, coarsely chopped
1 large russet potato, scrubbed but unpeeled and cut into ½ inch cubes
1 clove garlic, minced or pressed
4 cups water
2 cups frozen green peas
½ cup plain unsweetened almond milk
2 TBSP fresh lemon juice
2 TBSP fresh dill, chopped
Freshly ground black pepper and sea salt to taste
Remove florets from broccoli stems and set florets aside. Using a vegetable peeler or paring knife, peel away any tough parts from stems. Coarsely chop stems into chunks.
Place the stems in a large stock pot with chopped onion, potato cubes, garlic and water. Bring to a boil then reduce heat and simmer for 10 minutes.
Add the broccoli florets and peas to the pot and cook until broccoli is tender, about 15 more minutes.
Remove from heat. Add almond milk and puree using an immersion blender until smooth and creamy. Alternatively, soup can be processed in batches in food processor or high speed blender.
Stir in lemon juice and dill, and season with salt and pepper to taste.