Healthy Broccoli Soup

Who loves a hearty and creamy soup with minimal ingredients but all the deliciousness? This Healthy Broccoli Soup checks off all those boxes and can be on your table in 30 minutes flat. This vegetarian soup is gluten-free with options for dairy-free and to make it Paleo and Whole30 friendly.

Healthy Broccoli Soup

Broccoli soup may not sound exciting, but if you’ve had a good bowl of it, you know it can be something to swoon over. There are versions out there that rely on TONS of cheese, as well as other dairy and gluten to bump up the flavor but it doesn’t have to be that way. This Healthy Broccoli Soup recipe relies instead on wholesome ingredients paired thoughtfully together to make a tasty soup that still makes you feel satisfied after you’ve eaten it, but doesn’t weigh you down. This soup relies on good cooking techniques and a few tricks to leave you with the best healthy broccoli soup recipe!

Broccoli Soup Ingredients

Here’s what you need to make!

  • Broccoli
  • Butter or Oil
  • Leeks
  • Garlic
  • Vegetable broth
  • Salt and Pepper
  • Cheddar Cheese (to garnish, and totally optional)

How to Make it

While this soup FEELS creamy, there is absolutely no cream or dairy-free cream replacements in here. Instead this soup relies on some good cooking techniques to get that creamy feel. 

To start, cook down some leeks and garlic with a combination of butter and oil. If you are making this totally dairy-free, obviously omit the butter. You don’t need to add an extra tablespoon of oil in it’s place, as the butter is just there for a small flavor boost. Cook down the leeks until they are softened and aromatic.

Next add in the vegetable broth and half of the broccoli florets. At this point you want to be cooking the broccoli until it just tender. Once they’re tender you puree them to create that nice creamy feel. 

Then, add in the remaining broccoli florets and cook until it’s fork tender. The longer you cook the broccoli the more muted the green gets.

If you are adding in a touch of cheese, you can do so now at this point, and stir it in the soup. Or you can just top your bowl of soup.

Taste and adjust the seasoning. Then, enjoy!

How to Wash Leeks

Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:

  1. Cut off the hard and dark green parts of the leeks off and discard. Cut off the bottom of the leek and then slice the leek in halve. Take that halve and slice it into 1/4″ pieces.
  2. Fill a large bowl with cool water.
  3. Submerge the leek pieces and swish around for 10 seconds.
  4. Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
  5. Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
  6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the leeks.

Now this isn’t your broccoli and cheddar soup from Panera, but trust us, it’ll be a favorite. Whenever I make it it’s gone instantly! It’s a healthy soup that is both delicious and nourishing at the same time.

What goes well with broccoli soup?

Aside from garnishing (if you wish) with a pile of cheese, you can whip up some easy bread and make some yummy garlic bread! Alternatively, some chips of choice or kale chips, baked potatoes, or just as a meal with sandwiches would also be yummy additions!

Watch the video:

If you like this soup recipe, check out these others:

Healthy Broccoli Soup

Prep Time 10 min Cook Time 45 min Total Time 0:55 Serves 4

Ingredients

Directions

  • Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
  • In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
  • Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
  • Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
  • Serve hot.
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Chard and Potato Leek Frittata

Hello perfect weekend brunch! This Potato and Leek Fritatta is just what a lazy Sunday morning breakfast calls for. Potato, leek and chard are quickly cooked up in a skillet before pouring over some eggs and finishing off cooking it in the oven. It’s quick and simple and also free from dairy and gluten.

Chard, Potato and Leek FrittataPotato Leek Frittata with Chard

Frittata’s are a little underrated. They can be overlooked by their cousin, the quiche. But personally I love a good veggie packed frittata either for an easy weekend brunch of a quick and simple dinner. This Potato and Leek Frittata packs as much veggies as it can in. 

Ingredients for Potato Leek Frittata

  • Butter and Oil (omit butter for dairy-free)
  • Leek
  • Potato
  • Garlic
  • Chard
  • Eggs
  • Salt and Pepper
  • Paprika

Potato, leek and chard for a frittata in a pan.

How to Clean Leeks

Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:

  1. Cut off the hard and dark green parts of the leeks off and discard. Cut off the bottom of the leek and then slice the leek in halve. Take that halve and slice it into 1/4″ pieces.
  2. Fill a large bowl with cool water.
  3. Submerge the leek pieces and swish around for 10 seconds.
  4. Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
  5. Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
  6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the kale.

How to Make a Frittata

Making a frittata is a two step process, but it’s still pretty simple to do.

  1. First you will start by cooking and of the ingredients you plan to use to flavor the frittata. In this case, we’re using potato, leeks and chard. All of these will be sautéed until mostly tender. Next you add in the whisked eggs and you scramble them around for a minute. This helps set the eggs on the bottom. You let them continue to cook for a few minutes until they are mostly cooked on the edges and then you transfer the whole dish to the oven.
  2. The frittata then finishes cooking in the oven.

Frittata with leeks, potatoes and Swiss chard on a plate.How to Serve a Frittata

This frittata is best served straight from the oven. However, it also works at room temperature so this is a perfect make ahead dish for a brunch.

If you like this brunch recipe, check out these others:

Potato, Leek, and Chard Frittata
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Prep Time
8 min
Cook Time
25 min
Prep Time
8 min
Cook Time
25 min
Ingredients
  1. 1 tablespoon grass-fed butter or avocado oil, more as needed
  2. 1 1/2 cup potatoes, cut into small cubes
  3. 1 leek, finely diced
  4. 1 bunch chard, chopped
  5. Optional: 1/3 to 1/2 cup cherry tomatoes
  6. 10 large eggs
  7. 1 teaspoon fine sea salt
  8. 1/2 teaspoon black pepper
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon garlic granules
Instructions
  1. Preheat oven to 375°F.
  2. In an oven-safe skillet, heat oil and sauté leeks for 30 seconds. Add in potatoes and sauté for 5 minutes.
  3. Add in chard and toss until wilted. Sprinkle 1/2 teaspoon of the salt.
  4. In a bowl whisk together the eggs. Add in remaining salt, pepper, and paprika.
  5. Pour into skillet and let set for 30 seconds to 1 minute.
  6. Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set and no longer jiggly.
  7. Slice and serve hot.
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