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Veggie-Packed Dairy-Free Creamy Broccoli Soup

This amazing bowl of soup combines the magic of nostalgic comfort food with a paleo, veggie-based set of ingredients that will leave you feeling full and satisfied. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • 1 large onion, chopped
  • 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
  • 3 tablespoons extra virgin olive oil plus more for cooking and garnish
  • 3 cups coarsely chopped sunchokes Jerusalem artichokes
  • 1 small head fresh cauliflower about 6 cups cauliflower stems and florets, chopped coarsely
  • 3 cups Kettle & Fire chicken bone broth plus more for cooking
  • 1 head fresh broccoli about 5 cups broccoli stems and florets, chopped coarsely
  • 1 tsp. sea salt
  • 1 tsp. apple cider vinegar
  • Salt and black pepper to taste

Optional Topping:

  • Fresh scallions chopped


  1. Heat a large pot over medium heat. Add olive oil, onions, and garlic.
  2. Sauté until translucent (about 3 minutes).
  3. Add sunchokes and cauliflower, stirring to coat, and sauté for another 3 to 5 minutes.
  4. Add 3 cups chicken broth and turn up to medium-high heat and cover. Cook for 10 minutes or until the sunchokes are fork tender.
  5. While that's cooking, heat a skillet to medium heat and add another teaspoon of olive oil.
  6. Add broccoli florets and salt, sautéing for about 5 minutes, then add a few splashes of bone broth to soften the broccoli a bit further.
  7. Once the sunchokes and cauliflower are well-cooked and soft, either use an immersion blender or transfer to a regular blender to completely blend the mixture. Return to the pot after blended.
  8. Turn heat down to low and add coconut milk, apple cider vinegar, and black pepper. Stir to incorporate.
  9. Stir in broccoli and cover for another 2–3 minutes.
  10. Top with fresh scallions and a drizzle of olive oil, and serve piping hot.