I know what you’re thinking: beer is not healthy, Morgan. But hear me out on this one! I want you to imagine your favorite broccoli soup recipe. If you’re like most people, you love to load this dish up with cheddar cheese and serve it in a warm sourdough bread bowl (which might cost you a whopping 900 calories if you eat at Panera Bread). But why do we do this to ourselves? You don’t have to sacrifice taste for health. Instead of hiding nutritious broccoli beneath layers of fatty cheese, I use the simple ingredients of beer and stone ground mustard to pack this soup with delicious flavor! I bet you never thought beer could be used to keep a recipe healthy, am I right?
This recipe is not only easy to make, but it’s also good for you and the perfect January-friendly comfort food! What are you waiting for? When you make this soup, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this recipe turns out!
Beer & Broccoli Soup
- ¼ cup olive oil extra virgin
- 4 cloves garlic minced
- 1 large yellow onion diced
- 3 tbsp flour whole grain
- 5 large carrots chopped
- 2 ribs celery chopped
- 12 oz lager beer*
- 2 tbsp mustard stone ground
- 4 cups vegetable broth
- 2 cups oat milk
- ¼ cup nutritional yeast flakes
- ½ tsp salt
- ¼ tsp black pepper
- 5 cups broccoli cut into bite-sized florets
- Heat the olive oil in a large dutch oven or soup pot. Add garlic and saute for 1 minute, until fragrant.
- Add onion and saute for 4 – 5 minutes until soft.
- Stir in flour and cook for 2 – 3 minutes.
- Add carrots, celery, and beer. Simmer for 3 – 5 minutes.
- Add mustard, vegetable broth, oat milk, nutritional yeast, salt, and pepper. Bring to a boil and let simmer for 10 – 15 minutes.
- Add broccoli and cook until soft, about 7 minutes.
- Use an immersion blender to blend about ½ of the broccoli (optional). Serve hot and enjoy!