Cream of Broccoli Sprout Soup

This time of year soup is on my mind. This is a lovely soup to keep you warm.


  • 1 Tablespoon olive oil
  • 1/3 cup onions
  • 1/3 cup diced carrots
  • 1/3 cup celery
  • 1/2 teaspoon garlic minced
  • 1/2 medium size baking potato, diced
  • 1 package of Sunny Creek Broccoli Sprouts
  • 2 cups chicken or vegetable broth
  • 1/2 tablespoon lemon juice
  • Salt and pepper to taste
  1. In a large stock pot saute olive oil, onions, carrots, celery, and garlic over medium-low heat until translucent and soft, about fifteen minutes. 
  2. Add potato and 4 cups stock. 
  3. Increase heat to medium-high and bring to a boil. 
  4. Reduce heat and allow soup to simmer until potatoes are tender, about 20 minutes. Remove soup from heat, add Broccoli Sprouts and let cool 10 minutes. 
  5. Stir in lemon juice and add salt an pepper to taste. 
  6. Use an immersion blender or regular blender to puree soup until smooth and creamy. 
  7. Add additional stock to thin soup to desired consistency while pureeing.