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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This dairy-free broccoli soup, purèed with cauliflower and potatoes, is a great winter dinner!
1 bag frozen cauliflower and broccoli
2 Yukon gold potatoes
1 onion
3 cubes Gefen Frozen Garlic
32 ounces vegetable stock
1 and 1/2 cups water
1 teaspoon dried dill or 3 cubes Gefen Frozen Dill
salt
pepper
1 bay leaf
2 teaspoons avocado oil
Sauté the onions in avocado oil along with the garlic cubes. Add the bag of frozen veggies and continue to sauté for a few minutes.
Peel and dice the potatoes and add them to the pot. Season with generous amounts of salt and pepper. Add the dill and bay leaf.
Pour the veggie stock and water to cover and bring to a boil. Simmer for 45 minutes to one hour, then blend with an immersion blender.
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I made this with green beans instead of broccoli and it came out great! I used about a pound of fresh green beans, two cloves fresh garlic, two cubes frozen dill, 1/2 tablespoon salt, 1/8 teaspoon pepper, and five cups water. Nice and simple and delicious.
I left out the vegetable stock and just used some consomme powder and water to cover came out heavan !!!!!
Easy and delicious with ingredients I already had in the house. I used a full bag of frozen broccoli, not half broccoli half cauliflower, and it came out great!
super tasty came out great. quick and easy. loses smooth texture when frozen.
Sounds delicious! Sometimes when you freeze creamy soups you need to re-blend them once they are defrosted to make them creamy again.