During the winter I serve soup for dinner a lot. It’s about the easiest way to make sure my family is consuming a good amount of nourishing bone broth. In fact, every Wednesday is soup night so I make sure we’re getting a healthy dose at least once a week. Then leftovers go in lunches for more nourishment.
But it wasn’t until recently that I realized I rarely post soup recipes! So I need to start posting more of the soups we eat. Today I’m starting with this creamy broccoli noodle soup…that is gluten and dairy free!
The broccoli gets pureed into the soup, so even picky vegetable eaters will enjoy it. And it has a rich, creamy taste without using dairy. The whole family will love it.
If you’re not a fan of broccoli you can swap it for another vegetable like spinach, zucchini, squash or carrots. The soup is also great without the noodles if you want it grain free.
You can add cooked chicken to the soup to make it meatier and give it texture. But there is plenty of protein in the soup from the broth without added meat.
Broccoli noodle soup is sure to be a family favorite and it’s great for those with allergies. It is also very easy to make and can feed a whole family at a very low cost.
Do you eat much soup in the winter? What is your favorite kind?
Are you looking for more soup recipes? Stay tuned. I’ve got a soup series coming up soon!!
- 2 cups chicken broth
- 1 cup milk or milk substitute
- 2 cups broccoli florets (fresh or frozen)
- 1 cup gluten free noodles (corn, rice, etc.)
- seasoning to taste - sea salt, garlic powder, celery salt, parsley
- optional - 1 cup cooked chicken or sausage
- In a large saucepan combine the chicken broth, milk, broccoli and seasoning.
- Bring to a boil, reduce heat and simmer until the broccoli is cooked, about 10 minutes.
- Roughly puree the soup with an immersion blender or in a blender.
- Bring the soup back to a boil. Add the noodles, reduce heat and simmer until the noodles are cooked, about 10 minutes.
- Add meat if desired and simmer until warmed.
- Adjust seasoning to taste.
- I used oat milk. Any milk substitute will work, but coconut milk might give a strong flavor. A milder milk like oat, rice or almond is best.