Paleo Broccoli Soup (with Vegan/Vegetarian Option)
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Cook time: 
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Serves: 4 bowls
  • 2 large broccoli crowns, stems removed and cut into florets
  • 3 yukon gold potatoes, peeling optional (I leave skins on)
  • 1 small yellow onion, diced
  • 3 garlic cloves
  • 3 cups bone broth, chicken stock, or vegetable broth
  • 1-2 tbsp olive oil
  • sea salt and pepper to taste, about 1 tsp sea salt and ½ tsp pepper depending on how salty your broth is
  • splash tamari (gives it a good richness)
  • a few red pepper flakes if you have on hand and want a kick
  1. In a stock pot or dutch oven, heat olive oil over medium-high heat. Add half the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil.
  2. Add more olive oil if needed and add onion and garlic. Saute until translucent, about 4-5 minutes. Add potato to pot along with broth, salt, and pepper. Don't add too much salt if your broth is already salted. You can always add more later. Cover and simmer until potato is soft (stab with a fork to tell), about 10 minutes, then add broccoli. Cover and simmer for additional 5-10 minutes or until broccoli is soft but not mushy.
  3. Add splash tamari and remove from heat. Blend with immersion blender or transfer to your blender in batches and puree until smooth. Taste to correct seasonings. You could also add fresh thyme or rosemary if you have on hand. I haven't tried this with curry powder, which is shocking because I add curry to everything, so that might be good too.
  4. Serve topped with chopped bacon and/or sour cream if you do dairy. Leave these things out if you're veg or vegan, but you probably know that.
Recipe by Mary Vance, NC at