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Creamy Broccoli Soup

Prep time: 5mins Cook time: 25mins


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chopped broccoli florets
  • 4 cups water
  • 2 tablespoons Folona Bone Broth Powder
  • 1/2 cup unsweetened plain almond milk (or other dairy-free milk)
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Fresh chopped parsley, for garnish


  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
  2. Add broccoli florets, water, Folona Bone Broth Powder, almond milk, nutritional yeast, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
  3. Using an immersion blender or transferring the soup to a blender in batches, blend until smooth and creamy.
  4. Taste and adjust seasonings as needed.
  5. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts (per serving):

Calories: 180 Fat: 8gSaturated Fat: 1g Cholesterol: 0mg Sodium: 450mg (depending on sodium content of bone broth powder )Carbohydrates: 15g Fiber: 4g Sugar: 4g Protein: 10g

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