Broccoli Soup (GFCF)

by Margie
(Vancouver, Canada)

Quick and delicious. Suitable for wheat-free, gluten-free, GFCF, Paleo and/or dairy-free diets.

Ingredients:
* 4 cups stock (chicken or vegetable)
* 1 tablespoon olive oil
* 1-2 onions, chopped (about 2 cups)
* 1 pound of broccoli crowns and stems, chopped into small pieces (or may use frozen)
* salt and pepper to taste

Note: Substituting cauliflower for broccoli is also delicious.

1. Saute chopped onion in olive oil till soft and slightly golden.

2. Add chopped broccoli to pan, and stir well. Cook 2-3 minutes.

3. Add broth, and heat to boiling. Reduce heat to simmer and cook for 5-10 minutes, until broccoli is done.

4. Depending on your family's preference, you can serve as is (season with salt and pepper) OR you can blend the soup for a creamier consistency. Blend via carefully using an immersion blender (like a Braun stick) OR carefully transferring the hot soup to a blender or food processor in smaller batches and blending.