Broccoli and Carrot Soup

  • To prep

    20 min
  • To cook

    15 min
  • Level

  • Servings

    6 -8
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion
  • 1 tsp salt (or to taste)
  • 2 stalks celery, chopped
  • 3 carrots, diced
  • 5 cloves garlic, minced
  • 16 oz. broccoli (about 7 cups packed)
  • 6 cups vegetable or chicken stock
  • 1/2 tsp red pepper flakes (optional)


    1. Add oil to a large pot over medium high heat. Once hot, add onion and a pinch of salt and saute for about three minutes
    2. Add celery and carrots and saute for another five minutes
    3. Add garlic and broccoli and saute for another five minutes
    4. Add 5 cups stock (or water), salt and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered for 15 minutes
    5. Puree soup using a large blender or immersion blender. Once soup is pureed, season to taste and add additional salt, pepper or red pepper flakes, if desired