• Olive Oil
  • 1/2 cup chopped green onions (keep green tops)
  • 3 garlic cloves, minced
  • 3 cups Organic chicken broth
  • 2 Baking Potatoes (peeled and chopped)
  • 1 cup unsweetened almond milk
  • 1 cup cooked chopped broccoli
  • 1/4 cup plain Greek yogurt  or dairy free yogurt
  • 2 tablespoons chopped fresh dill
  • 1/3 cup sliced green onion tops


Heat oil in a large pot over medium heat. Add onion and garlic and cook 2 minutes.  Add broth and potatoes, cover and; simmer 20 minutes.  Place half of broth mixture in a blender and bland until smooth.  Pour mixture back in pot and do other 1/2 of mixture. Add almond milk , yogurt and broccoli and stir and warm. Pour soup into bowls and top with dill and green onion tops.

Serves: 4

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