Broccoli Bisque

  • Servings : 6-8

  • Prep Time : 10 minutes

  • Cook Time : 20 minutes


  • 4 cups broccoli florets
  • 3 cups vegetable broth
  • 2 cups frozen chopped hash brown potatoes
  • 1 onion, chopped
  • 1 teaspoon dried dill weed
  • 2 1/2 cups soy or rice milk
  • 1 tablespoon Dijon mustard
  • dash white pepper


Step 1

Place the broccoli, broth, potatoes, onion and dill weed in a medium pot. Bring to a boil, cover and cook over medium heat for 15 minutes.

Step 2

Process in batches in a blender.  Return to pot, add the non-dairy milk, the mustard and the white pepper. Heat through and serve at once.


I make this in a stainless steel pot and process it with an immersion blender directly in the pot.  (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a non-stick pot.) If you buy the broccoli florets in bags it saves quite a bit of the preparation time.

Recipe Source: Dr. McDougall's Health & Medical Center
Reprinted with permission from John McDougall.
Photograph © Wanda Embar.

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