Lunche for 4

Creamy Broccoli Soup

Name: Creamy Broccoli Soup
Total time: 105 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 1/2 large onion; 2 tbsp paleo baking flour; 3 cups vegetable stock; 5 cups broccoli florets; 1/2 tsp cumin; 1/4 tsp thyme; 1/4 tsp nutmeg; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1/2 cup unsweetened almond milk; 1 tbsp extra virgin olive oil; 1 large shallot

This creamy broccoli soup simmers with onion and spices, then is blended smooth and topped with crisp fried shallots.

Typical price

$5.32for 4 servings

$1.33 per serving$5.32 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: runningtothekitchen.com

105 minstart to table
Involveddifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.25 lb	$0.32Typical price
Broth or stock$0.07/oz typical	25 oz	$1.74Typical price
Broccoli$1.99/lb typical	0.95 lb	$1.87Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.01Typical price
Almond, soy or oat milk$0.05/oz typical	4.25 oz	$0.21Typical price
Leeks and shallots$3.49/lb typical	0.2 lb	$0.68Typical price
Total for the servings shown		$5.32

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilFlourDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

2 tbsp extra virgin olive oil
1/2 large onion
2 tbsp paleo baking flour
3 cups vegetable stock
5 cups broccoli florets
1/2 tsp cumin
1/4 tsp thyme
1/4 tsp nutmeg
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup unsweetened almond milk
1 tbsp extra virgin olive oil
1 large shallot

Steps

Chop the onion and shallot, and separate the broccoli florets during 10 minutes of preparation.
Heat 2 tablespoons oil in a large pot over medium heat, then cook the onion for 10 minutes.
Stir in the flour, cumin, thyme, nutmeg, salt, and pepper for 2 minutes.
Add the stock and broccoli, cover the pot, and simmer for 75 minutes.
Fry the shallot in 1 tablespoon oil in a skillet over medium heat for 10 minutes while the soup simmers.
Blend the soup with the almond milk until smooth, then top it with the crispy shallot.