Low Acid Broccoli Soup

This comforting soup blends cooked broccoli and potato into a silky, non-acidic puree that’s easy to digest. There’s no onion, garlic, or heavy cream — just light, alkaline ingredients that nourish without triggering reflux. It’s perfect for lunch, dinner, or a cozy side dish, ready in 30 minutes.

Ingredients Needed:

• 1 tablespoon garlic-infused olive oil: reflux-friendly flavor base
• 1 tablespoon onion-infused olive oil (optional): adds gentle flavor without acidity
• 2 (10 oz) packages chopped frozen broccoli: thawed, soft and mild
• 1 medium potato: peeled and chopped, adds creamy texture
• 4 cups low-sodium chicken or vegetable broth: no tomato/onion/garlic
• ¼ teaspoon nutmeg: warm and gentle spice
• ¼ teaspoon white pepper (optional): mild seasoning
• Salt (optional): use sparingly
• ½ cup unsweetened almond milk (optional): for added creaminess

How To Make Low Acid Broccoli Soup:

Sauté the Base:
In a large pot, heat garlic-infused and onion-infused olive oil over medium heat. Add broccoli and potato. Stir and cook for 3–4 minutes until lightly softened.

Add Broth and Simmer:
Pour in the low-sodium broth. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, until vegetables are soft and tender.

Blend Until Smooth:
Remove from heat and puree the soup using an immersion blender (or carefully in a countertop blender) until smooth and creamy.

Add Creaminess and Season:
Return to low heat. Stir in nutmeg, white pepper, and almond milk if using. Taste and add a small pinch of salt if needed.

Serve:
Ladle into bowls and enjoy warm. Sprinkle a few steamed broccoli florets on top for texture if desired.

Recipe Tips:

• Replace onion and garlic with infused oils for reflux-safe flavor.
• Use unsweetened almond milk for light creaminess.
• Avoid black pepper — use white pepper or none.
• Simmer gently to preserve the broccoli’s mild sweetness.
• For a thicker texture, use one extra potato.

How to Store & Reheat:

Room Temperature: Don’t leave out more than 2 hours
Fridge: Store in an airtight container up to 4 days
Freezer: Freeze up to 2 months; thaw overnight and reheat gently on the stove

Nutrition Facts (Approximate, per serving):

• Calories: 145
• Sodium: 170 mg
• Protein: 6 g
• Fat: 6 g
• Carbs: 17 g
• Fibre: 4 g
• Sugar: 3 g

FAQs:

Is broccoli soup good for acid reflux?
Yes. Cooked broccoli is low acid and gentle on digestion, especially without onions or garlic.

Can I make it creamy without cream?
Yes. Blend the soup well and add a splash of almond milk for smooth texture.

Is nutmeg safe for GERD?
In small amounts, yes — it adds gentle flavor without acidity.

Can I use fresh broccoli instead of frozen?
Absolutely. Use about 6 cups of chopped fresh broccoli florets.

How do I thicken the soup naturally?
Add an extra potato or simmer longer for a thicker consistency.

Try More Recipes:

• Low Acid Corn Chowder
• Low Acid Tomato-Free Chili
• Low Acid Cabbage Soup (Detox Style)

Low Acid Broccoli Soup

Recipe by Evelyn ReedCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

145

kcal

A creamy, reflux-friendly soup made with broccoli, potato, and mild spices — no onion, garlic, or cream.

Ingredients

• 1 tbsp garlic-infused olive oil
  

• 1 tbsp onion-infused olive oil (optional)
  

• 2 (10 oz) packages frozen broccoli, thawed
  

• 1 medium potato, chopped
  

• 4 cups low-sodium broth (chicken or vegetable)
  

• ¼ tsp nutmeg
  

• ¼ tsp white pepper (optional)
  

• ½ cup unsweetened almond milk (optional)
  

• Salt to taste

Directions

• Heat infused oils in a pot. Add broccoli and potato. Sauté 3–4 minutes.
  
• Add broth and bring to a simmer. Cook 15 minutes until tender.
  
• Blend until smooth and creamy.
  
• Stir in nutmeg, white pepper, and almond milk. Reheat gently.
  
• Serve warm and enjoy.